Ingredients Jump to Instructions ↓

  1. 4 1/2 pounds Royal Ann cherries

  2. 2 Tbsp. Kosher salt

  3. 1 tsp alum

  4. 1 quart water

  5. 3 cups water

  6. 4 1/2 cups sugar

  7. 1 one-ounce bottle red food coloring

  8. 1 oz. almond extract

  9. Juice of one lemon, strained

  10. 1 tsp imitation raspberry extract and a few drops rose extract, optional

Instructions Jump to Ingredients ↑

  1. Pit cherries and soak overnight in a brine made of salt, alum and a quart of water. The next day, wash cherries until the salt taste is gone. Bring three cups water, sugar and food coloring to a boil. Add the cherries, remove from heat, and let stand 24 hours. The next day, bring the cherries and syrup just to a boil, adding the almond extract and lemon juice. The two optional ingredients may be added at this point. Pack the hot cherries and syrup in small, sterilized jars and seal.


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