Making and Canning Cherries Jubilee
Cherries Jubilee is always a nice surprise for drop-in
guests. Simply open it, bring it to a simmer, add and heat
1/2 brandy for pints and 1 cup for quarts, and then
flambée.  Serve over ice cream or cake.

Remember to follow food safety instructions and select
blemish free fruit. We always prefer organic fruit without
pesticides. We add lemon juice to most recipes to help
protect the color.
Cherries

weights are always approximated..
 Pint

2/3 lb
 Quart

1-1/3 lbs
Kirsch (may mix with a little
sweet, white wine)
 1/2 cup
 1 cup
Sugar
 1/2 cup
 1 cup
Lemon Juice
 1 tablespoon
 2 tablespoons
Waterbath Processing
 25 minutes
 30 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Pit the fruit using a good cherry pitter. We recommend pitting cherries inside a bowl to
    limit splattering and facilitate cleaning up.
  3. Place clean fruit directly into sterilized canning jars.
  4. Combine kirsch, lemon juice and sugar for pints or quarts in a pan, and then heat slowly
    and simmer lightly until the sugar is completely dissolved.
  5. Pour hot kirsch over fruit.
  6. Canning using cold pack method with 1/2” of headspace.
  7. Processing with a Water Bath 25 minutes for pints, or 30 minutes for quarts, at 212
    degrees.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  10. Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
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© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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