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Cherries with Vanilla Bean & Cinnamon




Source of Recipe


The Seattle Times / posted by catgurrl at recipe circus


List of Ingredients




One 11.5-ounce container white grape-raspberry juice concentrate, defrosted

1-1/2 cups water

1-1/4 cups sugar

2 cinnamon sticks (3 inches each)

1 vanilla bean, split lengthwise

3 lbs. cherries, stemmed

3 Tbsp lemon juice




Recipe



Sterilize jars and lids. Prepare water-bath canner.


Combine juice concentrate, water and sugar in a 6-quart pot. Place over medium-low heat, stirring until the sugar begins to dissolve. Add the cinnamon sticks and vanilla bean. Bring to a boil; reduce the heat and simmer 3 minutes. Remove from the heat and set aside about 45 minutes to infuse. Discard cinnamon sticks and vanilla bean.


Stem and pit cherries. (If possible, use a cherry pitter for fruit that remains whole.)


Place syrup back on stove top, adding cherries and lemon juice. Cook on medium heat about 4 minutes, just until cherries are heated through.


Ladle cherries and syrup into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Wipe rims with a clean, damp paper towel and attach hot, two-piece canning lids. Use canning tongs to place jars in boiling water bath. Process 15 minutes; begin timing when water returns to a boil. Remove jars and place on a clean kitchen towel. Let cool 12 hours. Check lids for a complete seal. Store in a cool, dark place for up to 1 year for best quality. Once opened, keep in refrigerator for up to 10 days.

Makes 4 pints.