Maraschino Cherries recipe

I used to make these during the twenty-one years I lived in Utah and had access to Royal Anne cherries. It's easy to make; maybe it takes a little planning, but it's easy to do and they are so pretty when they're finished. The real joy is telling folks that you made them yourself!

This recipe was given to me almost 40 years ago by a neighbor (I'm sooo sorry, I can't remember her name.)

Maraschino Cherries

5 lbs Royal Anne cherries (Royal Annes are best, but you can also use other firm, light cherries)
1 Tablespoon alum
4 Tablespoons pickling salt or kosher salt
7 cups sugar
1 oz red food coloring
1 teaspoon almond extract

1. 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.

2. 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.

3. 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.

4. 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.

5. Store in a cool place.

YIELD: about 8 half pints

NOTES : Truly, these are not hard to make...and they look beautiful. You'll find them to be a little larger and juicier than the ones you buy in those little bottles at the store. These make a nice gift.

Making Maraschino Cherries is a two-day job, however, so be sure you allow the time you will need.