Categories: canning-cherries
Ingredients
- 4 1/2 lbs. pitted cherries
- 2 quarts water
- 1 Tbsp. pickling salt
- 1 tsp. alum
- 4 1/2 lb. sugar
- Juice of 1 lemon
- 1 oz. red food coloring
- 1 oz. almond extract
Directions
- Soak cherries overnight in water, salt and alum overnight.
- Next day: Drain and rinse cherries in cold water. In a large pot combine sugar, lemon juice and food coloring; add cherries and bring to a boil. Remove form heat and let stand 24 hours.
- Next day: Bring to boil again and let stand 24 hours.
- Next day: Bring to a boil, add almond extract. Can while boiling hot. Spoon cherries into hot sterilized jars, and pour in syrup to coat and fill within 1/2 inch of top. Seal with lids and rings. Process in boiling water bath for 10 minutes.