Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour, 15 minutes
- 2 quarts water
- 1 Tablespoon pickling salt
- 4-1/2 pounds pitted sweet cherries
- 4-1/2 pounds sugar
- 3 cups water
- Juice of one lemon
- 1 ounce red food coloring
- 1 ounce almond extract
Drain cherries, discarding brine, and rinse in cold water. Set aside.
In a medium saucepan, combine sugar, water, lemon juice, and red food coloring. Bring just to a boil, stirring to dissolve sugar, and remove from heat. Pour over cherries, cover, and let stand for 24 hours.
Drain cherries, reserving juice. Set cherries aside. Bring reserved juice to a boil again. Remove from heat and stir in almond extract. Pour juice over cherries.
Pack cherries with juice in hot sterilized jars and seal according to manufacturer's recommendations. Place in a water bath canner and process 20 minutes for pint jars or 25 minutes for quart jars.