He is a quick recipes for Homemade Maraschino Cherries that is perfect for this upcoming season. They are perfect to use in recipes such as muffins, scones, quick breads, cupcakes, and of course in all your bar tending beverages. I will start this recipe tomorrow but here is the result picture from Cook like Grandma. If you use Rainer's your jars will be light in color like the picture below. If you use Bing the color of the brine will be a dark crimson color from the pigment in the cherries. Enjoy! DONT TOSS THE EXTRA LIQUID... see Cherry Jelly
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| From Cook Like Grandma |
Maraschino Cherries
4 1/2 lb Red Cherries, pitted
8 cups sugar
3 cups water
Juice of 1 lemon
2 T. almond extract
2 T. red coloring
Brine:
8 cups water
2 T. Kosher or pickling Salt
Soak pitted cherries overnight in heated brine. The next morning, drain cherries. Rinse in cold water.
Combine cherries, water, sugar, lemon juice, and red coloring. Heat to boiling point. Let stand 24 hours.
Remove cherries and again boil juices, pour over cherries and let stand 24 hours.
Remove cherries one last time, bring juices to a boil. Add almond extract and cherries.
Combine cherries, water, sugar, lemon juice, and red coloring. Heat to boiling point. Let stand 24 hours.
Remove cherries and again boil juices, pour over cherries and let stand 24 hours.
Remove cherries one last time, bring juices to a boil. Add almond extract and cherries.
Using a slotted spoon pack cherries into hot sterilized jars leaving 1" headspace. Add the liquid, remove air bubbles and then fill to 1/2" headspace. Clean rims and put on lids and rings.
Process in water bath at a full boil in pints for 20 minutes. Yield 2-3 pints (depending on how you pack the cherries)
12 comments:
These look awesome! Now that cherry season is here I'm hoping you post some more cherry recipes... I need to get busy in the kitchen and capture some cherries myself. Missed them last year and kicked myself for it all winter long.
Also, belated congratulations on your Fair placings - well done!
Thank you for the congrats! I will work on some cherry recipes. They are still a little pricey here but they are definitely on my list!
Can I sub honey or reduce sugar in canning recipes?
Because honey has a different sugar consistency you can substitute it only in a jam/jelly/preserve recipe where you are using a low sugar/no sugar pectin. Christin, go and get the Ball flex batch no sugar pectin. You can use as much or as little as you want! For a pickling recipe I would only use sugar, but you could use a cane or organic sugar. Hope that helps.
Are you using pie cherries or sweets? LOVE your blog!!!
My cherries got all wrinkly and prune like....hopefully they get better with age?? Is that normal??
Mmmm, we have small native plums that I'm going to try this with, my kids love maraschino cherries!
Our local U-pick told me to use cherries that were slightly under-ripe, as they will hold their shape and not get so wrinkly :-) Either way, home made is SOOOOO much better than store-bought!
What is the yield in pints? This looks so good and I plan on doing a triple batch but want to have enough jars ready. :-)
Kate it's about 2 to 3 pints depending on how you pack the cherries and their size.
Just re-checking here. You have shown jelly jars, which are not full pints. Does this recipe make three jelly jars or three pints? Sorry, just want to be clear on how many I should expect and if I wan to double the recipe.
Yes pints just put them in smaller jars since I wouldn't use them that fast.
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