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Cherries
Plain ol' Cherries
Brandied Cherries
Cherry Juice
Cherry Jam
Maraschino Cherries
9 pounds unpitted cherries
9 cups Medium syrup (see syrup)
Yield: about 9 pints
Place washed cherries in jars. Simmer syrup and ladle over cherries leaving 1/2 inch headroom.
Adjust lids and process in a boiling water canner 10 minutes at 0-1,000 feet altitude; 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.
3 1/2 pounds stem and pitted cherries
2 cups sugar
1 1/2 cups water
2 tablespoons lemon juice
1 1/4 cups brandy
Yield: about 5 pints
Combine sugar, water and lemon juice in saucepan. Boil, stirring, until sugar is dissolved. Pour 1/4 cup syrup into pint jar. Fill jars with cherries, leaving 1/2 inch headspace. Add 1/4 cup brandy and more syrup until each jar is filled, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner 20 minutes at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes above 6,000 feet.
8 pounds cherries
1 cup sugar (less or omit if desired)
Wash and remove pits from cherries. Crush cherries in a pot and bring to a simmer. Strain through a cloth bag or fine strainer. Add sugar and reheat to a simmer. Fill pint jars leaving 1/2 inch headspace.
Adjust lids and process in a boiling water canner 10 minutes at 0-1,000 feet altitude; 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.
8 cups crushed and pitted cherries
2 packages fruit pectin
4 tablespoons lemon juice
10 cups sugar
Yield: 6 pints
Place cherries and lemon juice in pot. Slowly dissolve in pectin. Bring
to full boil, stirring constantly. Add sugar and continue to stir until
it returns to a boil. Boil hard for 1 minute, continuing to stir constantly.
Remove from heat. Stir for another 5 minutes, skimming foam as it forms.
Pour into jars leaving 1/4 inch headspace.
Adjust lids and process in a boiling water canner 10 minutes at 0-1,000 feet altitude; 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.
5 pounds pitted sweet cherries
9 cups sugar
2 teaspoons red food coloring
4 teaspoons almond extract
1 tablespoon lemon juice
Put cherries and sugar in a pot. Without heating, carefully stir until juice begins to form. Cook on a low heat until juice becomes thick. Add all other ingredients. Cook on a medium head for another 10 to 15 minutes. Ladle into jars, leaving 1/2 inch headspace.
Adjust lids and process in a boiling water canner 20 minutes
at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes
above 6,000 feet.
