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Five Spice Cherry Canning Recipe

  • Author: Sheri Ann Richerson


  • 2 pints tart pie cherries, pitted
  • 3/4 cup cane sugar (affiliate link)
  • 1 cup water (affiliate link)
  • 2 cinnamon sticks (each one was approximately 3 inches long)
  • 1 whole star anise
  • 3 whole cloves
  • 1 tablspoon lime juice
  • 1/4 teaspoon licorice root powder
  • 1/4 teaspoon mixed peppercorns (pink, green, black and white)


  1. Put the water (affiliate link), lime juice. powdered licorice root and sugar in a stainless steel saucepan and brought it to a boil.
  2. Continue to boil it – stirring continually – until the sugar is dissolved.
  3. Remove the saucepan from the heat and set it aside.
  4. Place the cinnamon sticks, star anise, cloves and peppercorns into the bottom of a half-gallon canning jar.
  5. Put the pitted cherries – along with their juice – on top of the spices.
  6. Add the hot sugar water (affiliate link) to the jar.
  7. Place a plastic screw-on lid made for canning jars (affiliate link) on the jar and set it aside to cool.
  8. Once the contents of the jar are cool to the touch, refrigerate it.
  9. These cherries are tart – so pair them with whipped cream or a sweet dessert such as homemade ice cream.
  10. If you wish to make a larger batch and preserve them, fill quart jars to 1/2 inch from the top and process the jars in a boiling water (affiliate link) bath for 20 minutes.


Note: These are delicious in homemade ice cream recipes!

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