Categories: canning- cherries
Ingredients
- 2 lb. Royal Ann Cherries, not too ripe
- 2 Tbsp. salt
- 1 tsp. powdered alum
- 1 quart water
- 2 1/2 cups sugar
- 1 1/2 cups water
- 1 Tbsp. red food coloring (optional)
- 1 1/2 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. almond extract
Directions
- Pit cherries; place them in a glass or ceramic mixing bowl. Dissolve salt and alum in the quart of water; pour over cherries and let them soak overnight. Drain; rinse in cold water until salt taste is completely gone.
- Drain all water. In a glass or enamel pot, bring sugar, 1 1/2 cups water, and food coloring to a boil. Turn off heat, gently stir in cherries, coating all.
- Let stand for 24 hours, covered only by a single layer of cheesecloth.
- Return pot of cherries to boiling; turn off heat; stir in lemon juice and almond extract. Pack hot cherries into clean jars or plastic containers. Store up to 4 months in refrigerator or freeze in small containers for future use.