Cherries in Light Honey Water
from Todd Champagne of Happy Girl Kitchen Company
This recipe was demonstrated at CUESA's Market to Table programs on May 31, 2008.
INGREDIENTS:
6 quarts water
1 cup honey
10 pounds cherries (any variety will do)
PREPARATION:
Equipment:
- Pint-sized glass jars (make sure they are clean and sanitized)
- Metal lids to fit the jars (they must be new)
- Metal rings to secure the lids (they can be old or new)
- Heat water and honey over low to medium heat, just below a simmer.
- Wash the cherries. Stemming and pitting the cherries is optional; however, if you decide to pit the cherries be aware that the juice inside the jar will become syrupy.
- Fill the jars with the cherries and add honey water to cover, making sure to leave a ¼ inch gap below the rim of the jar. You can add other flavors at this point if you like, such as vanilla, cinnamon, herbs or spices.
- Once all the jars are filled, put on the lids and secure the rings so they are just finger tight. You want air to be able to escape when you submerge them in hot water.
- Bring water to a boil in a pot large enough to accommodate a canning rack. Put jars in the canning rack and submerge in the boiling water. Cook for 10 minutes.
- Take jars out of the water and tighten lids. The cherries are best if eaten within one year but will last for a couple years if the seal is not broken.