These aren't your normal cherries that go on sundaes. They have a deep cherry flavor.
Wash and remove the seeds from the cherries. (A cherry pitter is a handy tool to use for this.) You should have about 10 cups of pitted cherries when you finish.
Dissolve the alum and the salt in 2 quarts of cold water. Add the cherries and allow to stand for 6 hours. (If the cherries tend to float, weight them down with a bowl.) Drain the cherries and rinse them with cold water.
In a separate large pan, combine the sugar and 2 cups of cold water. Bring to a boil and cook while you stir until the sugar is dissolved. Add the cherries, bring back to a boil and cook for 2 minutes. Remove from the heat. Add the red food coloring and almond extract and allow to stand in a cool place for 24 hours, stirring from time to time.
The next day, bring to cherries back to a boil and cook for an additional 2 minutes. Pour the boiling hot fruit into the prepared half-pint jars and process them for 5 minutes.
Store in a cool place.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 109 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 558.1mg | 19 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 28g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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