The pickled cherries smell great, but I'm letting them pickle a bit longer before I actually eat any of them. They sure are purty, though!
adapted from the Ball Blue Book
Finely chop the cherries (I use an immersion blender for this, and puree them in the saucepan). Combine cherries, amaretto, lemon juice, and pectin in a large saucepan. Stir well to combine. Bring to a boil and add the sugar, stirring until dissolved. Boil hard for 1 minute, stirring to make sure it doesn't stick. Remove from heat and skim foam. Ladle into sterilized jars, leaving 1/4" headspace. Process 10 minutes in a boiling water bath.
- 2.25 lb pitted cherries (about 3 lb cherries will yield this, with some left over for eating)
- 3/4 amaretto
- 3 Tbsp lemon juice
- 1 package powdered pectin
- 4 1/2 C sugaryield: 6 half-pint jars
Pickled Sweet Cherries
adapted from Small-Batch Preserving
- 1 3/4 C white vinegar
- 1 3/4 C granulated sugar
- 3/4 C water
- 2 cinnamon sticks
- 2 tsp whole cloves
- 1 tsp whole allspice
- 2 lb dark sweet cherries (optional: pit the cherries - the recipe calls for using them "with stems," but I went ahead and de-pitted them for ease of later eating)
Combine everything other than then cherries in a small pan and bring to a boil over high heat, stirring to dissolve sugar. Reduce heat a simmer for 20 minutes, uncovered.
Pack the cherries into sterilized jars and pour the hot syrup over them, leaving 1/2" headspace. Process 15 min for pint jars.yield: about 3 pint jars