![\"jar](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/06\/bourbon-cherries-square-1.jpg\")
<\/figure><\/div>My longtime readers know that I love cherry season. When I see cherries appear in my local grocery store or farmers’ market, I simply can’t resist picking up yet another bag or carton.<\/p>
Sweet cherries have found their way into several recipes on this website, including Cherry BBQ Sauce<\/a>, Asian style Sweet and Sour Sauce<\/a>, and Cherry Jam<\/a>. Here, I am sharing how to preserve the cherry goodness into jars of bourbon cherries!<\/p> These boozy bourbon cherries are a great substitute for the artificially dyed maraschino cherries. Use the sweet bourbon cherry syrup to flavor drinks and garnish with the cherries. They are delicious in baked goods, and are delicious on top of a hot fudge sundae. A jar of homemade bourbon cherries makes a great hostess gift<\/a> too!<\/p> Bourbon cherries are made by combining fresh cherries with a sweetened bourbon syrup, packing into canning jars, and processing in a water bath canner. Let the fruit infuse with flavor for at least a month before opening the jar. Here are some tips for making bourbon cherries:<\/p> My favorites are the sweet dark cherries, but tart cherries will also sweeten slightly when infused in the flavored syrup. Select firm and ripe cherries without bruises or blemishes. You will need about 6 pounds of cherries for this recipe.<\/p> Preparing the cherries is the most time consuming part of this recipe. Get yourself a cherry pitter to make it easier<\/a>.<\/p> You can use any brand of bourbon for this recipe, but I don’t recommend using an expensive one because it is just a small element of flavor.<\/p> After making, allow at least 4-weeks for the flavor to infuse into the cherries.<\/p> If you are new to canning or haven\u2019t canned in a while, it may be helpful to review this article on water bath canning<\/a> at the National Center for Home Food Preservation website.<\/p> This recipe is adapted from the “Brandied Cherries” recipe in the Ball Blue Book Guide to Preserving<\/a><\/em>. We have swapped bourbon for the brandy. A more detailed and printable recipe can be found at the bottom of this article, but these are the general steps to make and preserve bourbon cherries.<\/p> Be careful! Cherry juice stains. Be sure to wear old clothing and wipe up any messes quickly so it doesn’t set.<\/p> Collect the following canning and kitchen equipment:<\/p> Weigh your cherries with the kitchen scale. You will need about 6 pounds to fill 6 half-pint jars. Wash the cherries well under clean running water. Pull out the stems, and pit the cherries with a cherry pitter. Place the pitted cherries in a large bowl, and set aside while you prepare the canning equipment.<\/p> Wash the jars, lids, bands and canning tools in warm, soapy water and rinse well. Set the lids, bands, and tools aside to air-dry until you are ready to use them.<\/p> Place the canning rack into the water bath canner, set the jars upright in the canner, and add water to cover the jars. Bring the canner to a simmer (180\u02daF) for 10 minutes, and keep hot until you are ready to fill them.<\/p> Follow the manufacturer’s directions for preparing the lids. Pre-heating lids is no longer necessary before using, but it is still safe to warm the lids if you want to. Just add them to the canner when you heat your jars.<\/p> Combine the sugar, water, and lemon juice in a large pot. Bring to a boil over medium-high heat while stirring to dissolve the sugar.<\/p> Add the cherries, reduce the heat to a simmer (180\u02daF), and cook about 5 minutes, or until the cherries soften slightly and begin to release liquid.<\/p> Remove the pot from the heat and stir in the bourbon.<\/p> Spread a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.<\/p> Use your canning funnel and slotted spoon to fill the jar with cherries. Don’t squish the cherries, but you can pack them in firmly. They will soften and shrink slightly as they infuse into the bourbon syrup. Leave enough wiggle room to allow your bubble popper to run through the jar to release air bubbles.<\/p> Ladle hot syrup over the cherries maintaining a 1\/2-inch headspace. Make sure all the cherries are submerged beneath the liquid. Run the bubble popper through the jar to release air bubbles, adjusting headspace again if necessary.<\/p> Wipe the rim of the jar with a damp towel to remove residue. Center a lid on the top, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.<\/p> Adjust the water level so it is covering the jars by two inches, bring the canner to a boil, and process in a boiling water canner for the times indicated in the recipe below. Let the jars cool completely, and then test the seals, label, date, and store in a cool, dark location. Yields about 6 pint jars depending on the size of your cherries.<\/p> These cherries get better with age. Let the flavor infuse into the cherries for at least 4 weeks before opening a jar, and then store the jar in the refrigerator.<\/p>Tips for Making Bourbon Cherries<\/h2>
Any cherry variety can be used for this recipe<\/h3>
![\"brown](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/06\/bourbon-cherries-bowl.jpg\")
<\/figure><\/div>Use inexpensive bourbon<\/h3>
Let the flavors infuse<\/h3>
How to Make and Can Bourbon Cherries<\/h2>
Step 1: Gather your kitchen equipment<\/h3>
Step 2: Prepare the cherries<\/h3>
Step 3: Prepare the canning gear<\/h3>
Step 4: Make the bourbon cherry syrup<\/h3>
Step 5: Can the cherries<\/h3>
![\"overhead](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/06\/bourbon-cherries-horizontal.jpg\")
<\/figure><\/div>![\"jar](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/06\/bourbon-cherries-square-1-150x150.jpg\")
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