Natural Maraschino Cherries

By / Photography By Matthew Carden | February 19, 2016


Combine the water, cherry juice, sugar, lemon juice and salt in a large pot. Place over medium heat and bring to a simmer over low heat, stirring occasionally until the sugar has dissolved.

Turn off the heat and add the pitted cherries. Allow to steep for 5 minutes, stirring gently 2 or 3 times. Avoid cooking the cherries so they stay plump and don’t wrinkle.

Remove from heat and stir in almond the extract.

Allow to cool, then spoon into two 1½ cup Mason jars or 1 large Mason jar.

Store in the refrigerator for up to 6 weeks, or can according to water-bath canning instructions.

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  • 1 cup water
  • 1 cup natural, unsweetened (not from concentrate) cherry juice
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • 1 pound sweet cherries, pitted
  • 1 tablespoon almond extract
  • Mason jars for storing
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