Ingredients for Homemade Maraschino Cherries
- Red Cherries
- White Sugar
- 2 cups water
- Lemon, Juice Of
- 1 teaspoon almond extract
- 10-15 drops red food coloring
- 2 cups brine (see separate recipe for brine instructions)
- Salt
- Alum
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How to Make Homemade Maraschino Cherries
- Soak 1 pound pitted Royal Anne cherries overnight in 2 cups heated brine (recipe below).
- The next morning, drain cherries thoroughly and rinse them in cold water.
- In a large saucepan, combine the drained cherries, 2 cups water, 1 ½ cups granulated sugar, 2 tablespoons lemon juice, and 10-15 drops red food coloring (adjust to your desired intensity).
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to dissolve the sugar.
- Reduce heat to low, simmer for 5 minutes, then remove from heat and let stand for 24 hours.
- After 24 hours, return the saucepan to medium-high heat and bring the mixture back to a boil. Simmer for another 5 minutes.
- Remove from heat, stir in 1 teaspoon almond extract and let stand for another 24 hours.
- Bring the mixture to a boil one last time, then carefully pack the cherries and their syrup into hot, sterilized jars, leaving ½ inch headspace.
- Remove any air bubbles by gently tapping the jars. Wipe the jar rims clean, seal tightly with lids, and process in a boiling water bath: pints for 20 minutes, quarts for 25 minutes. (Follow the instructions for the proper water-bath canning procedure.)
- After processing, let jars cool completely. Check for seals. Once sealed, store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
1567g
Fat
0g
Carbs
135g
