Vanilla Bean Cherries

July 5, 2012

During our most recent trip to Spokane, we stumbled upon cherry trees loaded with beautiful ripe cherries.

Seriously.

Loaded.

The branches were touching the ground because of the weight.

Better yet, the trees were in Aaron’s parents’ front yard. The convenience factor was remarkable and before we headed home, we picked and picked. Our bounty was heavy and delicious.

With our fair gotten goods, I have been creating cherry recipe after cherry recipe. These canned vanilla bean cherries are a simple way to preserve the fruit, intact, for later use. I have a feeling they will be fantastic in drinks or even straight out of the jar.

Also, they look stunningly beautiful.

Vanilla Bean Cherries  

2 pounds fresh and ripe cherries

4 cups water

1 1/2 cups sugar

1 vanilla bean

Begin by washing and pitting your cherries. Set aside and combine your water and sugar in a saucepan. Stir and dissolve the sugar—the liquid will look clear without any sugar granules. Keep hot while you prepare your jars.

Clean and sterilize your jars. I did this by washing them and then letting the jars hang out in boiling water.

Remove the jars from the water and carefully pack the cherries into the jars. Add in a fourth of your vanilla bean to each jar. Top with the sugar mixture, stopping slightly before rim.

Take a clean cloth dipped in hot water and wipe the rims of the jars. Place the sealer and lids on and tighten.

Process in a boiling water bath for 15 minutes. Remove from the water bath and let cool. Listen for the popping sound to ensure the jars are properly processed.

Recipe: Simple Bites 

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