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
- 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
- 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.
- 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)