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Cherries with Vanilla Bean & Cinnamon

Source of Recipe


The Seattle Times






List of Ingredients



• One 11.5-ounce container white grape-raspberry juice concentrate, defrosted
  
• 1-1/2 cups water
  
• 1-1/4 cups sugar
  
• 2 cinnamon sticks (3 inches each)
  
• 1 vanilla bean, split lengthwise
  
• 3 lbs. cherries, stemmed
  
• 3 Tbsp lemon juice
  






Instructions



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 the 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 1/2-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 for up to 1 year for best quality. Once opened, keep in refrigerator for up to 10 days.
   
   Makes 4 pints.