Ingredients Jump to Instructions ↓

  1. 2 pounds firm sweet cherries, pitted

  2. 2 cups granulated sugar

  3. 1/4 cup fresh lemon juice

  4. 1 red beet, washed, trimmed, and quartered

  5. 1 tablespoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Place cherries and sugar in a large bowl; toss gently to mix well. Cover and refrigerate overnight. Transfer cherries and their syrup to a medium saucepan and heat over medium heat, stirring occasionally, until sugar dissolves and syrup comes to a boil, about 10 minutes. Boil gently for three minutes. Allow to cool completely. Transfer cherries with a slotted spoon to a clean bowl and set aside. Boil the remaining syrup in saucepan for one minute over medium heat. Add the lemon juice and beets, and continue to boil until syrup reaches the softball stage or 240 °F (115 °C) on a candy thermometer (about 15 to 20 minutes). Return cherries to syrup mixture and bring back to a boil; cook for two minutes. Remove pan from heat and stir in vanilla. Cool completely, then discard beets. Transfer the cherry mixture to a clean quart jar with a tight-fitting lid. Store in the refrigerator.


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