Rum Soaked Preserved Cherries
Adapted from the Ball Complete Book of Home Preserving (See here to learn more about the book.)
Yield: about 4 (8 ounce) jars.
Ingredients:
- 1 cup granulated sugar
- 2 cups water
- 6 1/2 cups cherries with pits and stems intact (5 cups of cherries if you remove stems but leave pits intact, 7 1/2 cups of unpitted cherries if you wish to pit and stem them before preserving)
Per Jar:
- 1 1/2 Tablespoons Golden Rum
Place a stainless steel or non-reactive stock pot over medium-high heat; add the sugar and water to the pot and stir to dissolve the sugar. Bring the syrup to a boil and add all of the cherries immediately. Return to a boil while stirring constantly. Reduce the heat and allow to remain at a gentle boil for 5 minutes. Turn off the heat.
Using a slotted spoon and a wide-mouthed funnel, transfer the hot cherries from the hot syrup into the jars, leaving 1/2 of an inch of head space (the space between the rim of the jar and the food). Add 1 1/2 Tablespoons of Golden Rum to each jar, then spoon or ladle the hot cherry syrup into the jar, maintaining the 1/2 of an inch of head space.
Insert a chopstick or skewer down the insides of the jar to remove air bubbles. If necessary, add more cherry syrup to keep that 1/2 of an inch of head space.* Wipe the rims of the jars, center the lids on the jars and screw down the rings until finger-tip tight.
*Hang on to that leftover hot syrup and leave it in the pan; that’s the most important part of the Boozy Cherry Molasses! You can either make the Boozy Cherry Molasses right away, or pop the pan into the refrigerator to complete later.
You can either refrigerate the cherries in the syrup for up to a month or you can process them in a boiling water canner to make them shelf stable for a year. I prefer to can them.
To process them, place the jars in a stockpot or canner, covering them by 1-2 inches of warm tap water. Cover the pot and bring to a boil. When the water is at a rolling boil (a boil that cannot be stirred down), begin timing and allow to process for 10 minutes. After 10 minutes, remove the lid to the pot, turn off the heat, wait 5 minutes and then lift the jars straight from the water and place them carefully on a cooling rack positioned over a towel. Do not tilt the jars (it interferes with the natural formation of a vacuum which is one of the things that keeps the food safe and shelf-stable!)
Cool, undisturbed, for 24 hours. As the jars cool, you will hear a popping sound. That is the sound of the lids sealing. That is what you want to hear. Check the jars after 24 hours. If any of them have not sealed, simply store in the refrigerator. Wipe the jars clean and label them before storing in a cool, dry place (like a cupboard.)
Boozy Cherry Molasses
Yield: Between 1 1/2 and 2 (8 ounce) jars
Ingredients:
- Remaining hot cherry syrup from making Rum-Soaked Preserved Cherries
Per Jar:
- 1 1/2 Tablespoons Golden Rum
- 1 teaspoon Kirsh (or other cherry liqueur)
Place the remaining cherry syrup back over the burner over medium-high heat and return to a boil. Lower the heat to medium-low and maintain a gentle boil until syrup is reduced by half (or more, depending on how thick and concentrated you want the syrup.) When the syrup is thickened to your liking remove from heat.
Add the Golden Rum and Kirsh to your jars and ladle the thickened syrup into the jars to within 1/2 an inch of the rims. Wipe the rims, center the lids on the jars and screw the rings on until fingertip tight. I usually process this in a boiling water bath along with the Rum Soaked Preserved Cherries, but if you opted to save the hot cherry syrup and complete the task later, boiling water processing is optional. As with the preserved cherries, you can store the Boozy Cherry Molasses in the refrigerator or process them for one year’s worth of shelf stability. If you opt to can them, the directions are as follows.
To process them, place the jars in a stockpot or canner, covering them by 1-2 inches of warm tap water. Cover the pot and bring to a boil. When the water is at a rolling boil (a boil that cannot be stirred down), begin timing and allow to process for 10 minutes. After 10 minutes, remove the lid to the pot, turn off the heat, wait 5 minutes and then lift the jars straight from the water and place them carefully on a cooling rack positioned over a towel. Do not tilt the jars (it interferes with the natural formation of a vacuum which is one of the things that keeps the food safe and shelf-stable!)
Cool, undisturbed, for 24 hours. As the jars cool, you will hear a popping sound. That is the sound of the lids sealing. That is what you want to hear. Check the jars after 24 hours. If any of them have not sealed, simply store in the refrigerator. Wipe the jars clean and label them before storing in a cool, dry place (like a cupboard.)
