Beth’s Boozy Cherries

Beth’s Boozy Cherries

Makes 4 cups of cherries

   •   2 lb fresh sweet cherries (pitted)

   •   1 cup water

   •   1 cup tart cherry juice (it usually comes concentrated by other shelf stable juices)

   •   2 cup sugar

   •   2 tablespoon lemon juice

   •   2 teaspoon vanilla extract

   •   1 teaspoon almond extract

  •   1 tsp orange zest

   •   1/2 tsp ground  cinnamon

   •   1/2 tsp ground nutmeg

   •   2 whole cloves (or 1/2   tsp ground)

   •   1/2-1 Cup Liquor (bourbon, sherry, grand marinier, cherry liquor 🤷🏼‍♀️)

1. Prep the cherries

Pit them but leave them whole. Stems optional. I take them off because I like to pit from the top. 

2.  Syrup

In a small pot, heat:

   •   water & juice

   •   sugar

   •   lemon juice

   •   cinnamon, nutmeg, clove, orange zest

Simmer until sugar dissolves 

3. Add flavorings

Remove from heat and stir in:

(If you want, start with half of these since they can all be strong. You can always add more but once it’s in there it’s in there!)

   •   vanilla

   •   almond extract

   •   Liquor

***This is where you tweak your flavor. Whatever this syrup tastes like is what your cherries will taste like like, so, tweak it until you like it.***

4. Cook cherries

Add cherries to the pot and return to a very low simmer for 5 minutes.

They should soften but not burst.

5. Jar and cool

(If you want a little extra kick, add a tsp of liquor to each jar after you fill them) 

Transfer cherries and syrup into a jar. Cool to room temp, then refrigerate.

Wait at least a week before using! 

If you want them shelf stable, can them open kettle (see below)

Only do this with fruits!

Get your ball jars, lids, and rings, while you’re cooking, put the ball jars on a cookie sheet in oven at 350. Put lids and rings in a bowl of HOT water just before canning. 

Instead of cooling, bring the mixture to a low boil (it’s thick so bubbles indicate a low boil)

Remove tray with jars. As quickly as safe, fill jars with cherries and syrup. Have no more than 1/2” gap between syrup and top of jar. Immediately after filling the jar, wipe the top of jar w wet paper towel to get any syrup off then place lid on top and tighten ring to finger right. Make sure you have a least an inch or 2 between jars as they cool on counter until the next morning. 

If any didn’t seal, refrigerate them. Sealed jars can be stored in pantry.