Nov 29 2009
Way way back in the beginning of the summer, when sour cherries were in season, I canned 2 batches of maraschino cherries. It was actually pretty simple. The “hardest” part was waiting until the sour cherries were in season because it only happens for 3-4 weeks a year!
To pit them, I took a paper clip, stuck it through the top and scooped out the pit. There are plenty of examples on how to do this online.
The 2 batches of cherries I made were different. One was just preserved in maraschino liquor and the other had some fructose added to it for sweetness. They were both canned in a water bath.
After waiting a few weeks, I opened them up and did a taste test. And, they are nothing like their store-bought counter parts, but are a much more gourmet version to impress your friends with. I had a lot of fun with this and hope that you can too next year when sour cherries are back in season.
pitted sour cherries
enough Maraschino Liquor to cover them in a canning jar
2 teaspoons of Sugar or Fructose per 1/2 cup of cherries to be canned
jars of canning in
place cherries, maraschino liquor, and fructose in a sauce pan and bring to a boil. Boil for 3 minutes and pour into canning jar(s). Sea the jars and can in a water bath for 10 minutes. Remove from water carefully, set aside and leave undisturbed for 24 hours. Open after at least 1 week so flavors have time to set.
Enjoy in cakes, over ice cream, or in your favorite cocktails!