Maple Boozy Sweet Cherries and Liquer

Today`s recipe is one-part rumtopf and one-part preserved cherries.  It`s also one-part maple and another part kick-butt.

And there`s not many simpler preserves…

I filled a jar with pitted cherries and weighed them – 1 pound, 6 ounces.  I then added half-a-pound of sugar and 3 ounces of maple syrup (50% sugar).

Maple Boozy Sweet Cherries and Liquer Rum Preserving Recipes Maple Syrup Cherry

Give the jar a good shake to coat all of the cherries as best as possible.  Leave in your fridge for 24 hours and you`ll see the amount of syrup that has been pulled out of the cherries:

Maple Boozy Sweet Cherries and Liquer Rum Preserving Recipes Maple Syrup Cherry

Cover the lot in rum and give it a good shake (or leave in the fridge for one more day).

Cold pack in heated, sterilized jars.  Place lids finger tight and place in water bath for 20 minutes.

The syrup is as delicious as the cherries themselves!


  1. That looks delish…. gotta love the magic of maceration!

  2. oh yes, i need this. fantastic boozy cherry-ness!

  3. This sounds amazing. What do you generally use this syrup on?

  4. Holy yes, yum. There’s a lot of boozy fruit on the blogsphere right now, but this is the first I’ve seen that used maple. Sounds delicious!

  5. so, is the comment about leaving in the fridge one more day an alternative to covering in rum and shaking, or do you both cover in rum and shake, AND then leave in fridge one more day THEN seal jars? (I guess I am wondering if you sometimes make this without the Rum?)

  6. Jessica N says:

    I must have done something wrong because when I went to take a filled jar out of the water bath it exploded all over (the jar didn’t break but the lid came off and the contents of the jar went everywhere). The only thing I can think of is that I did slightly tip the jar to try to get some water off the top – would having the liquid in the jar come into contact with the jar lid cause it to blow?

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