Ingredients
-
3
-
8
-
2
-
1 1/2
-
3
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Homemade Maraschino Cherries,Blue Ribbon Preserves,Made these up with Bing cherries. Instead of the ascorbic acid I soaked the cherries in equal parts bottled lemon juice and water (works the same to preserve color etc). I only had 1 tbsp of food coloring but that was quite enough! The jars look nearly black until you get close. The jars are beautiful and I may try entering these in the fair this year. The flavor isn’t much like store bought marachinos (which I LOVE, I could eat them by the jar) And they aren’t as “crisp” either. Next time I’ll try a little alum. But all and all I think these will work great in baked goods etc. I also had a lot of juice left over in the pot so I canned a couple 1/2 pints of just juice to use in smoothies and other random things lol.,So easy, so good- I actually like maraschino cherries now! Try them you’ll be converted too;)
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Steps
|
1
Done
|
Remove Pits from Cherries. |
|
2
Done
|
Combine 8 Cups Water and Ascorbic Acid. |
|
3
Done
|
Stir Until Crystals Are Dissolved. |
|
4
Done
|
Add Cherries to the Solution. |
|
5
Done
|
Don't Allow the Fruit to Remain More Than 20 Minutes. |
|
6
Done
|
Rinse Fruit; Drain Well. |
|
7
Done
|
Combine 1 1/2 Cup Water and Sugar. |
|
8
Done
|
Bring to a Boil. |
|
9
Done
|
Stir in Food Coloring and Add the Cherries. |
|
10
Done
|
Reduce Heat; Simmer For 5 Minutes. |
|
11
Done
|
Cool Completely, Allowing Cherries to Soak 24 Hours. |
|
12
Done
|
Next Day, Bring to a Boil and Then Stir in Almond Extract. |
|
13
Done
|
Pack Hot Cherries Into Hot Jars Leaving 1/2 Inch Head Space. |
|
14
Done
|
Shake Jars to Get Firm Pack. |
|
15
Done
|
Bring Syrup to a Boil and Ladle Hot Syrup Into Jars. |
