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5 from 1 vote

Canning Cherries in Cinnamon Apple Cider

These amazing cherries are great for healthy snacks or over yogurt or oatmeal. You could even turn them into a cobbler or pie!
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: canning recipe, cherries, waterbath canning
Servings: 8 pints
Calories: 756kcal
Author: Cery


  • Waterbath canner
  • Pint jars and rings
  • New lids
  • Canning Tools


  • 8 - 10 lbs cherries
  • ½ gallon apple cider
  • 4 cinnamon sticks broken in half
  • Almond extract


  • Prepare your canner, jars, and lids and keep everything hot.
  • Put the apple cider in a large pot and bring it to a boil. Reduce the heat and allow it to simmer.
  • Wash the cherries and remove stems. You can pit them if you want to, but it's not necessary.
  • Pack the cherries tightly into the hot jars leaving ½ inch headspace.
  • Add 1 piece of cinnamon stick to each jar and 1 tsp of almond extract.
  • Ladle the hot apple cider into the jars, again leaving the ½ headspace. Release the trapped air and top off with cider if necessary.
  • Wipe the rims, attach the lids and rings and carefully put the jars into the canner.
  • Bring the canner up to a boil and process for 20 minutes for pints, 25 minutes for 1 ½ pints, and quarts.
  • Don’t forget to adjust the processing time for your altitude.
  • After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
  • After 12 hours, check the seals, wash and label the jars, and put them away.


Yield: 2 to 2 ½ lbs of cherries = 1 quart, or 2 pints


Serving: 1pint | Calories: 756kcal | Carbohydrates: 192g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 2512mg | Fiber: 23g | Sugar: 154g | Vitamin A: 653IU | Vitamin C: 74mg | Calcium: 169mg | Iron: 4mg