½ cup soft demerara sugar
½ cup water
1-2/3 oz fresh lemon juice
1 cinnamon stick
Pinch freshly grated nutmeg
Half scored vanilla pod
1 pound sweet pitted cherries
1 cup aged rum (I used the Kraken)
6-6, 8 oz short canning jars
Rummed Cherries Directions:
Step 1: Wash and pit cherries. I had never pitted cherries in my life and I didn’t have a cherry pitter, so I searching youtube for a how to guide to pitting cherries I found Nedah from Leankitchen.com. She used the “paper clip method,” which somewhat tedious, allows for just one hole in the cherry without cutting it all the way open.
Step 2: In a saucepan, combine all ingredients except the cherries and rum and bring to aboil.
Step 3: When liquid begins to boil, reduce heat to a light simmer, add cherries and simmer for 5 minutes.
Step 4: Remove from heat, and add rum to cool everything down. Add to Jars. You can either keep jars in the fridge or can them (directions below). I suggest leaving two jars in the fridge for easy access and canning the rest.
Step 5: Enjoy in a cocktail or on top of cake!
For Canning Cherries: Heat a large stock pot of water to a simmer. Using 8 oz short (half pint) jars, fill with finished rummed cherries and close with lid and band tightly. Place jars in boiling water for 10 minutes, covering jars in one inch of water. Here is a Ball Brand preserving guide if needed.