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Cherries in Amaretto Syrup

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"I traveled to Traverse City, Michigan, the nation's cherry capital, and was inspired to create this recipe after a stop at Alden's Mill House, a quaint spice shop. Enjoy my twist on a nostalgic recipe with the addition of whole star anise and cinnamon sticks. Serve over chocolate ice cream or in a yogurt parfait, or use the syrup in cocktails."

List of Ingredients

â—¦ 3 cups water
â—¦ 1 cup sugar
â—¦ ½ cup amaretto liqueur
â—¦ 2 cinnamon sticks
â—¦ 3 pounds fresh cherries, pitted (7 cups)
â—¦ 5 whole star anise


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a large pot, combine the water, sugar, amaretto, and cinnamon sticks. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Cover and boil for 5 minutes. Remove the cinnamon sticks and discard. Add the cherries and return to a boil. Reduce the heat and simmer for 5 minutes, stirring frequently to coat the cherries and prevent scorching.

Place the hot jars on a cutting board. Place one whole star anise in each jar. Using a funnel, ladle the hot cherry mixture into the jars, leaving a ½-inch headspace. Remove any air bubbles and add additional syrup if necessary to maintain the ½-inch headspace.

Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 5 pints