Fresh picked cherries in a basket and on a plate.

How To Make Homemade Maraschino Cherries

  • Author: Sheri Ann Richerson
  • Prep Time: 3 days
  • Cook Time: 20 minutes
  • Total Time: 72 hours 20 minutes


Day 1

  • 1 pound sweet cherries
  • 1 pint water (affiliate link)
  • 1/4 tbsp pickling salt

Day 2

  • 1 pound sugar
  • 3/4 cup water (affiliate link)
  • 1/4 t lemon juice (affiliate link)

Day 3

  • 1/8 oz almond extract
  • 1/8 oz vanilla extract


Day 1

  1. Pit one pound of sweet cherries.
  2. Make a brine out of 1 pint water (affiliate link) and ¼ tablespoon pickling salt. Bring this to a boil so salt will dissolve.
  3. Allow to cool for ten minutes, then pour over the cherries.
  4. Cover the bowl and let it sit overnight.

Day 2

  1. Drain and rinse the cherries.
  2. Combine 1 pound of sugar, ¾ cup water (affiliate link) and ¼ teaspoon lemon juice (affiliate link). Bring this to a boil and continue boiling until the sugar dissolves.
  3. Pour it over the drained cherries and let stand for 24 hours covered.

Day 3

  1. Drain the cherries taking care to save the juice.
  2. Pack the cherries into 4 ounce or half pint canning jars (affiliate link).
  3. Bring the juice to a boil, then remove from heat.
  4. Add 1/8 ounce almond extract and 1/8 ounce homemade vanilla extract to the juice then stir well to combine.
  5. Pour the juice over the cherries.
  6. Wipe jar rims, put lids and bands on making sure they are fingertip tight.
  7. Process for twenty minutes in a cold pack canner (affiliate link), remove and tighten lids.
  8. Set them on a secure surface. I lay an old towel on top of my table and set the canning jars (affiliate link) on it.
  9. Remember these jars are hot so use hot pads and jar lifters.
  10. Tighten the bands as tight as possible.
  11. Allow the jars to cool overnight.
  12. When the jars are completely cool, remove the bands and check the lids to make sure they are sealed.To check the lids, simply try to lift them up with your fingers. If they come off, set the food in the refrigerator and eat it within a week. If they do not come off, the cans are sealed. Replace the band and store in a cool, dark place.
  13. Be sure to label the jars with the name of the food in them and the date.

  • Category: Desserts
  • Method: Stovetop

Keywords: maraschino cherries, maraschino cherry recipes, maraschino cherries, maraschino cherry

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