Sterilize jars and lids. Prepare water-bath canner. Combine juice concentrate, water and sugar in a 6-quart pot. Place over medium-low heat, stirring...
Makes 4 pints
– 11.5-ounce container frozen white grape-raspberry juice concentrate, defrosted
– 1½ cups water
– 1¼ cups sugar
– 2 cinnamon sticks (3 inches each)
– 1 vanilla bean, split lengthwise
– 3 pounds cherries, stemmed
– 3 tablespoons lemon juice
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1. Sterilize jars and lids. Prepare water-bath canner.
2. Combine juice concentrate, water and sugar in a 6-quart pot. Place over medium-low heat, stirring until the sugar begins to dissolve. Add the cinnamon sticks and vanilla bean. Bring to a boil, reduce the heat and simmer 3 minutes. Remove from heat and set aside about 45 minutes to infuse. Discard cinnamon sticks and vanilla bean.
3. Stem and pit cherries. (If possible, use a cherry pitter for fruit that remains whole.)
4. Place syrup back on stove top, adding cherries and lemon juice. Cook on medium heat about 4 minutes, just until cherries are heated through.
5. Ladle cherries and syrup into hot, sterilized pint canning jars, leaving ½-inch headspace. Wipe rims with a clean, damp paper towel and attach hot, two-piece canning lids. Use canning tongs to place jars in boiling water bath. Process 15 minutes; begin timing when water returns to a boil. Remove jars and place on a clean kitchen towel. Let cool 12 hours. Check lids for a complete seal. Store in a cool, dark place up to one year for best quality. Once opened, keep in refrigerator up to 10 days.
Canning instructions from USDA.