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1
Prepare your jars and lids.
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2
If you wish to make the cherries shelf-stable, please also prepare your canner.
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Place a stainless steel or non-reactive stock pot over medium-high heat; add the sugar and water to the pot and stir to dissolve the sugar.
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Bring the syrup to a boil and add all of the prepared cherries immediately.
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Return to a boil while stirring constantly.
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6
Reduce the heat and allow to remain at a gentle boil for 5 minutes.
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7
Turn off the heat.
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8
Using a slotted spoon and a wide-mouthed funnel, transfer the hot cherries from the hot syrup into the jars, leaving 1/2 of an inch of head space (the space between the rim of the jar and the food).
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9
Add 1 1/2 Tablespoons of Golden Rum to each jar, then spoon or ladle the hot cherry syrup into the jar, maintaining the 1/2 inch of head space.
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10
Insert a chopstick or skewer down the insides of the jar to remove air bubbles.
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If necessary, add more cherry syrup to keep that 1/2 inch of head space.
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* Wipe the rims of the jars, center the lids on the jars and screw down the rings until finger-tip tight.
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*Hang on to that leftover hot syrup and leave it in the pan; thats the most important part of my Boozy Cherry Molasses recipe (see my recipe box)!
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14
You can either make the Boozy Cherry Molasses right away, or pop the pan into the refrigerator to complete later.
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15
You can either refrigerate the cherries in the syrup for up to a month or you can process them in a boiling water canner to make them shelf stable for a year.
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16
I prefer to can them.
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To can/process them, place the jars in a stockpot or canner, covering them by 1-2 inches of warm tap water.
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Cover the pot and bring to a boil.
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When the water is at a rolling boil (a boil that cannot be stirred down), begin timing and allow to process for 10 minutes.
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After 10 minutes, remove the lid to the pot, turn off the heat, wait 5 minutes and then lift the jars straight from the water and place them carefully on a cooling rack positioned over a towel.
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Do not tilt the jars (it interferes with the natural formation of a vacuum which is one of the things that keeps the food safe and shelf-stable!)
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Cool, undisturbed, for 24 hours.
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23
As the jars cool, you will hear a popping sound.
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That is the sound of the lids sealing.
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That is what you want to hear.
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Check the jars after 24 hours.
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If any of them have not sealed (the button at the center of the lid will click if not), simply store in the refrigerator.
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28
Wipe the jars clean and label them before storing in a cool, dry place (like a cupboard.)
