Maraschino Cherries

Maraschino Cherries

  • 3 lbs Ranier Cherries – stemmed and pitted
  • 4 cups cold water
  • 1 T ascorbic acid crystals
  • 1 1/2 cups water
  • 3 cups sugar
  • 1 T red food coloring
  • 1 T almond extract

Instructions – Part One

  • Dissolve the ascorbic acid in 8 cups of cold water
  • Add the cherries and let them soak about 15 minutes. Don’t allow the fruit to stay in the liquid more than 20 minutes
  • Rinse the fruit and drain well
  • In another pan, dissolve the sugar in 1 1/2 cups of water and bring it to a boil
  • Stir in the food coloring
  • Add the cherries, reduce the heat and simmer for 5 minutes
  • Cool compeletly, allowing cherries to soak 24 hours

Instructions – Part Two

  • The next day, bring the solution and cherries to a boil and stir in the almond extract
  • Pack hot cherries into jars, shaking the jars to get firm pack. Leave 1/2 inch head space
  • Bring the syrup to a boil and ladle it into jars
  • Process in hot water bath for 15 minutes for 1/2 pints, 30 minutes for pints
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This entry was posted in 2012, July 2012, Putting up. Bookmark the permalink.

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