Recipe(tried): Maraschino Cherries

Hi,

I made maraschino cherries using Rainier cherries (method one). They were wonderful. Just started my first batch for this summer.

**Lime water can be purchased at a pharmacy. You just have to ask the pharmacist to make it up for you. It's old time digestive aid.

Recipe is from the Sacramento County Cooperative Extension Office.

Method 1

1 1/2 pounds firm, ripe Royal Anne cherries (about 5 cups)
1 cup lime water**
4 cups cold water
3 cups sugar
1 1/2 cups hot water
2 tablespoons red food coloring
2 tablespoons almond extract

Wash cherries and carefully remove stems. combine lime water and cold water and pour over cherries to cover. Let stand 4 to 6 hours. Remove cherries from solution and wash thoroughly. Remove cherry pits. Combine sugar, hot water and food coloring. Heat to boiling; add cherries and simmer for 15 minutes. Remove from heat; let cherries stand in syrup 24 hours. Reheat cherries to boiling; stir in almond extract. Ladle cherries and syrup, into hot, sterlized jars; seal. Process in a simmering hot water bath for 15 minutes at 190 to 200 degrees. Makes 4 half-pints.

Method 2

These cherries have a slightly softer texture than the commercial product.

4 1/2 pounds firm, ripe Royal Anne Cherries
9 cups sugar
3 cups water
1 ounce red food coloring
1 ounce almond extract
lemon juice to taste
salt
alum
water

Pit cherries. Make a brine (enough to cover cherries) of 2 tablespoons salt and 1 teaspoon alum for each quart of water needed to cover fruit. Let cherries stand overnight in brine. The next day, wash cherries until no trace of salt remains. Combine cherries, sugar, the 3 cups water, and food coloring. Bring to a boil. Remove from heat; let stand 24 hours. Again bring to boiling point; let stand 24 hours longer. Bring to boil a third time; add almond extract and lemon juice. Seal in hot, sterilized jars. Makes 10 half pints.