Well, I know that some of these cherries will be used to flavor Brandy Manhattans, and others most certainly will garnish ice cream!This morning I drained the cherries again, reboiled the syrup and added the almond extract. The stems certainly add volume as instead of just under 4 pints, the same recipe produced 5.5 pints of cherries. They also increase the difficulty factor because those stems just didn't want to stay out of the way when I was trying to get the lids on. They were processed for 20 minutes and then I let them rest in the canner for 5 before I pulled them out. Didn't want a repeat of the siphoning which plagued the spiced apples.
And now, since it's such a gorgeous day, I'm going for a walk.
I'm going to have to give this a try. I think cherries are in this week.
ReplyDeleteYou have inspired me. Aldi had cherries for 1.99 a lb as well, so I bought enough today to try this out. I also bought blueberries for .99 a pint so I made a batch of blueberry jam this afternoon.
ReplyDeleteGood! I seem to have inspired my sister-in-law as well. She made a batch yesterday. She and I have been discussing what to do with the leftover syrup; she is going to try to brine some more cherries and then reuse the syrup. Will post with results when we know them. I think it'll be fine as long as they are hot packed.
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