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–+ servings
half pint jar of bourbon cherries.
Print Recipe

Bourbon Cherries for Canning

These homemade bourbon cherries are a delicious and versatile treat that can be used in a variety of desserts and drinks. Makes 6 half pints.
Prep Time20 minutes
Cook Time10 minutes
Cool TIme1 day
Total Time1 day 30 minutes
Course: Drinks
Keyword: bourbon cherries for canning
Servings: 6 half pints
Calories: 287kcal
Author: Katie

Equipment

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

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.
    2 image collage showing cherries boiled and strained.
  • 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.
    3 image collage showing sugar dissolving with vanilla beans in mixture.
  • 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.
    cherries added to pot.
  • 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.
    vanilla bean removed from pot.
  • 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.
    3 image collage showing jars filled, de-bubbled, and rims wiped.
  • 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.
    jars processed in waterbath canner.
  • 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.
    2 image collage showing jar removed and jars cooling on towel.
  • 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

Calories: 287kcal | Carbohydrates: 57g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 553mg | Fiber: 5g | Sugar: 49g | Vitamin A: 146IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 1mg