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Maraschino Cherries – Pt. 3

July 4, 2011

Happy 235th birthday, America!

I’ve got some cherry sorbet being mixed in my KitchenAid ice cream maker attachment here but am otherwise having a pretty lazy Fourth of July.  How about you?

To finish up the last part of the maraschino cherry recipe, just drain the cherries from their sugar syrup mixture, putting the mixture aside.  Bring the juice to a boil again, the remove from heat and stir in 1 oz. of almond extract.

Pour the juice over the cherries.  Pack into hot, sterilized jars, and seal with lid and band.  Process in a boiling water canner – 20 minutes for pint jars or 25 minutes for quarts. We only did 1/2 pint jars but still processed for 20 minutes to be safe.

Enjoy in your favorite cocktail, or use to make candied cherries.

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3 Comments leave one →
  1. Samantha Jean permalink
    July 5, 2011 4:37 pm

    So how is the flavor of these? Just like store bought ones? This sounds like such a great idea – but I don’t know what all I would use maraschino cherries for. I normally just eat them out of the jar (not the best idea if you’re trying to handle your sugar intake!)

    I definitely would love to start canning a lot more. I just haven’t really gotten around to it since last year when I made jam and apple butter.

    • July 6, 2011 9:50 pm

      They are great! They taste very close to the store-bought ones but not exactly, because IMO they taste like real cherries and the store-bought ones don’t!

  2. S1B permalink
    July 6, 2011 1:06 pm

    They sound great and perfect for a bowl of ice cream.

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