This summer, I have been loving cherries! The worst part is pitting them, but I don’t mind that too much. Yes, it makes your hands pretty colors, but to me the end benefit is what I keep thinking about!
I have been making these cherries for several years. They are just so good! I use them for topping ice cream, putting in yogurt, to just eating by themselves! And the juice is good in tea as well (or cocktails!).
Print this recipe!
3 1/2 pounds sweet cherries, pitted and halved
2 cups sugar
2 1/2 cups water
2 tbsp lemon juice
1 cup (or more!) cherry brandy
Combine the cherries, sugar, water and lemon juice in a large saucepan. Heat over medium heat until the cherries come to a boil. Stir will to dissolve the sugar.
Prepare a boiling water bath canner. In the hot sterilized jars, pour in about 1 inch of brandy in the bottom of the jar. Add cherries and syrup to fill the jars and top with two part lids and bands.
Process in the boiling water bath for 10 minutes, or the time recommended for your altitude.
Remove from the canner and let cool 24 hours. Label and store!
This is some of my homemade almond yogurt with the cherries, probably my favorite way to enjoy the cherries.
I love preserving some of the delicious cherries to enjoy year round!
This is being shared with The Carnival of Home Preserving.