Bourbon Cherries for Canning: Perfect for Desserts or Cocktails
I love cherry season, and these bourbon cherries for canning are my new favorite way to enjoy cherries. They add a touch of class to a dessert or drink and are much better than maraschino cherries. These bourbon cherries can be added to cocktails and taste delicious over ice cream. I recommend using a good quality bourbon to get the most flavor.
Bourbon Cherries for Canning
Equipment
- jars
- De bubbler
- Cherry pitter
Ingredients
- 3 pounds sweet cherries
- ½ cup sugar
- ½ cup water
- ¼ cup bottled lemon juice
- 1 vanilla bean split
- ½ teaspoon almond extract
- ¾ cup bourbon
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Instructions
- Prepare jars. Wash jars with hot, soapy water. Transfer the clean jars to a water bath canner. Fill the canner and the jars with water so that the jars are fully submerged. Place over medium heat. Place the lids and rings in a saucepan over low heat and allow to simmer.
- Boil water. Bring a pot of water to a boil.
- Prepare and boil cherries. Rinse, stem, and pit cherries. Transfer them to the pot of boiling water and boil for 3 minutes. Transfer them to a mesh strainer and drain them.
- Dissolve sugar. Add the sugar, water, lemon juice, and the split vanilla bean in a medium-sized pot. Bring to a boil and dissolve the sugar.
- Add cherries. Once the sugar is dissolved, add the cherries. Reduce the heat to a simmer, and cook the cherries at 180 degrees F for 5 minutes.
- Add bourbon. Remove from heat and add the bourbon and almond extract. Stir to combine.
- Remove vanilla bean. Remove the vanilla bean from the cherry mixture.
- Fill jars. Remove the jars from the canner and place a canning funnel over one jar. Transfer the cherries to the hot jars, leaving ½ inch headspace. Using a debubbler tool, remove any bubbles. Refill the jars to maintain a ½ inch headspace. Wipe the rims of the jars with a clean, moist towel. You can use a towel moistened with white vinegar.
- Process jars. Place the lid and rings on the jars and transfer them to the water bath canner. Make sure that the jars are fully submerged in water, with at least 2 inches of water covering the jars. Set the heat to medium and cover the water bath canner with the lid. Bring the water to a full rolling boil. Once boiling, set a timer for 10 minutes.
- Cool. After 10 minutes, remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes. After 5 minutes, transfer the jars to a heat-safe area and let the jars cool for 12-24 hours.
- Check Seals. After 24 hours, check the lids for a proper seal. If a proper seal has been confirmed, remove the rings, label the jars, and store the jars in a cool, dark area for 12-18 months or per your lid manufacturer’s recommendations.
Notes
- Frozen or fresh cherries work.
- If you use frozen cherries, make sure they are thawed and drained before starting. You can skip step 3.
- I used Bulleit bourbon for this recipe.
Nutrition
I’m obsessed with these cherries and may have eaten some straight out of the jar. I also love that I don’t have to share them with the kids.
They’re fantastic in cocktails (like my spiked cherry limeade), spooned over ice cream, or chopped up in a simple pound cake.
Key Ingredients and Tools
The right tools and ingredients can make all the difference.
- Cherry Pitter. A cherry pitter is a small, handheld tool that removes the pits from cherries quickly and easily. While you could pit the cherries by hand with a knife, a cherry pitter will save you a lot of time and effort (not to mention keep your kitchen a little less messy!). You can usually find cherry pitters in the kitchen gadget aisle or online.
- Water Bath Canner. This is a large pot with a rack that is used to can high-acid foods like fruits and pickles. It’s essential for safely sealing your jars and preventing spoilage. If you’re new to canning, read this article about canning safety. You can find water bath canners at most kitchen stores or online.
- Vanilla Bean. A vanilla bean adds a rich, complex flavor to the cherries you can’t get from extract. Look for plump, moist vanilla beans in the spice aisle of your grocery store. If you can’t find them or are a bit pricey, vanilla extract is a perfectly fine substitute.
- Bourbon. Since the bourbon flavor shines through in this recipe, choose a good quality bourbon you enjoy drinking. I used Bulleit bourbon in my recipe, but feel free to experiment with different brands to find your favorite.
The right equipment and ingredients will make this recipe a breeze and give you delicious results!
Troubleshooting and Help
Absolutely! While bourbon is classic, feel free to experiment with other liquors. Brandy would give the cherries a lovely richness, and rum would add a tropical twist. Just keep in mind that the flavor of the alcohol will come through in the final product, so choose something you enjoy.
No worries! You can look for visual cues if you don’t have a candy thermometer. A simmer is a gentle bubbling, with just a few bubbles breaking the surface of the liquid. It should be hotter than a poach but not a full rolling boil. If you’re unsure, err on a lower temperature side to avoid overcooking the cherries.
You certainly can! It just takes a bit more time and patience. There are a few methods you can try. One is to use a paring knife to cut the cherry in half, then remove the pit. Another is to use a chopstick or sturdy straw. Push it through the stem end of the cherry to pop the pit out the other side. It might get a little messy, but it works!
While maraschino cherries are pretty and convenient, they won’t work well in this recipe. Maraschino cherries are typically preserved in a sugary syrup and have a very different texture and flavor than fresh or frozen cherries. For the best results, stick with fresh or frozen sweet cherries.
If you have any more questions, leave a comment below. I’m always happy to help.
There you have it. Bourbon cherries for canning can be served with cocktails and desserts and are sure to impress your family and friends. They’re perfect for gifts, parties, or enjoying something special at home.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
