Categories: canning-cherries

Ingredients

• 4 1/2 lbs. pitted cherries
• 2 quarts water
• 1 Tbsp. pickling salt
• 1 tsp. alum
• 4 1/2 lb. sugar
• Juice of 1 lemon
• 1 oz. red food coloring
• 1 oz. almond extract

Directions

1. Soak cherries overnight in water, salt and alum overnight.
2. Next day: Drain and rinse cherries in cold water. In a large pot combine sugar, lemon juice and food coloring; add cherries and bring to a boil. Remove form heat and let stand 24 hours.
3. Next day: Bring to boil again and let stand 24 hours.
4. Next day: Bring to a boil, add almond extract. Can while boiling hot. Spoon cherries into hot sterilized jars, and pour in syrup to coat and fill within 1/2 inch of top. Seal with lids and rings. Process in boiling water bath for 10 minutes.

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