These are so much better than the store-bought kind. Be sure to use ripe but firm cherries. If the cherries are too soft, they won’t hold their shape well. Allow the flavor to develop for 4 weeks before opening the jars.
MAKES: about five 8-ounce jars
INGREDIENTS:
- 8 cups cold water
- 2 tablespoons ascorbic acid crystals or fruit preservative
- 21⁄2 pounds sour cherries or Royal Anne cherries, stemmed and pitted
- 3 cups granulated sugar
- 11⁄2 cups water
- 2 tablespoons red food coloring
- 1 tablespoon pure almond extract
INSTRUCTIONS:
- In a large bowl, combine the 8 cups cold water and ascorbic acid crystals, stirring until completely dissolved. Add the pitted cherries and let soak for 15 minutes. Drain the cherries, rinse, and drain well.
- In a 4-quart stainless steel stockpot, combine the sugar and 1½ cups water. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is completely dissolved. Stir in the food coloring, then add the drained cherries to the syrup. Reduce the heat and simmer for 3 minutes. Remove the pot from the heat and let cool completely. Cover and let stand at room temperature for 24 hours.
- Uncover the pot and bring the cherry mixture to a boil over medium heat. Immediately remove the pot from the heat and stir in the almond extract.
- Using a slotted spoon, pack the cherries into hot jars, leaving ½-inch headspace. Ladle the hot syrup into the jars, covering the cherries and maintaining the ½-inch headspace. Remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 8-ounce jars in a water bath canner for 10 minutes; pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year
