Maraschino Cherry Recipe–Tuesday, June 16, 2015

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This is my grandmother, on my father’s side, recipe.

If you make this in a small batch they will store in the refrigerator for up to 6 weeks.

My grandmother always water bathed, but the process does make them soft.  (they will darken and get softer).  I’ve even tried soaking the cherries in slack lime (like you do for pickles), although I still didn’t really like the results.

Today I rarely can them.

This recipe is for one pint-sized jar. You can easily double or triple the recipe if you wish to make more at a time.

Makes just 1 pint-sized jar

Ingredients:

1 cup water

1 cup sugar

1 Tbsp. fresh lemon juice

1 tsp. vanilla extract

2 cups fresh cherries

To each jar you may add:

1 small (or piece of) cinnamon stick

4 whole allspice

I always add:

1/4 tsp. almond extract

In a small saucepan over medium heat, combine water and sugar. Heat until sugar is dissolved, stirring gently.

Set aside and let cool to room temperature.

Add lemon juice and vanilla and stir again.

Wash cherries, leaving on the stems, if you like.  I usually don’t since I never pick the cherries with the stems.  I have to hurry to beat the birds.

Pit the cherries by hand.  A cherry pitter will destroy the whole look of the cherry.

Add the cinnamon, allspice and almond extract to each jar, if you are using.  I have made them all ways, but always love have the extra almond extract.

Fill your jar with the pitted cherries, leaving a 3/4 inch headspace.

Pack the cherries in tightly without smashing—you want the cherries to stay whole.

Pour in the flavored syrup, leaving a 1/2 inch headspace.

Use a knife and VERY gently go  around the edges of the jar to dislodge any bubbles

Wipe the rim and place on the jar lid.

At this point, you can store the cherries in the refrigerator for up to 6 weeks or water bath process them for longer storage.

Either way, the flavor will take at least 3 days to soak into the cherries and then they are ready to eat.

Water Bath Processing: For long-term storage, process the pint-size jar(s) in a boiling water bath for 20 minutes. I don’t know how to adjust for your altitudes.

Cherries-2If you want me to email you the recipe, let me know.

As always your friend,

Linda

 

37 thoughts on “Maraschino Cherry Recipe–Tuesday, June 16, 2015”

  2. My cousins, there were 16 of us, and I used to spend wonderful days picking and eating cherries from my grandparents’ trees. I haven’t seen those old fashioned cherries for years. Now it’s all Bing cherries.

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  6. I wish I had a cherry tree!!!!! But can get some down in Southern Minnesota at make this. YUMmmmmm is right! Thank you to your grandma..and you .Does Boomer get some??—Merri

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  8. YUM you are so lucky to have a cherry tree! I have a friend in OR that does a great job of canning – since we get so few things here to can I never have bothered. But my Mom and Grandmothers always canned and I remember Oregon fruits in our pantry all winter!

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  9. Thank you so much for the recipe, Linda! If I can’t find cherries this year, I will be on the look out for them next year and try your recipe. They sound yummy!

    Blessings!

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  14. Yum yum yum!!!! I love maraschino cherries! According to my grandmother I’d come over to her house and beg to have some of the yummy red pickles! Thanks for sharing your recipe!

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  18. We have a pie cherry tree and love cherry pie. Unfortunately robins love the cherries more and steal all ours long before they’re ripe. We’ve tried everything from nets to radios, balloons and fake owls. Nothing stops a robin on a cherry mission except boys with pellet guns and then there are dead bodies to dispose of. So we call our cherry tree a large bird feeder and get our pie cherries from places where there are more cherries than robins. As for maraschino cherries–love them.

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  19. just this very morning, my neighbor hails as i drive by –> “when are you coming over to pick cherries?” he asks. i turn and look — BIG TREE FULL OF RED SPHEROIDS. hmmm… cherry wine, anyone?

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