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© Meredith Corporation. All rights reserved. Used with permission.
Remove stems and pits from cherries. Using a vegetable peeler, cut 2-inch strips of peel from lime, scraping off any white portions with a paring knife. Squeeze juice from lime; measure 1/4 cup juice.
For syrup, in a large saucepan combine the 1/4 cup lime juice, the water, and sugar. Bring to boiling, stirring to dissolve sugar.
Place 1 cinnamon stick, 1 star anise, 1/4 teaspoon fennel seeds, 1/4 teaspoon peppercorns, and 3 cloves into each of seven hot sterilized pint canning jars. Pack cherries and lime peel into jars with spices, leaving a 1/2-inch headspace. Ladle hot syrup over cherries, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screwbands.
Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
To serve, pour the contents of each jar through a fine-mesh sieve, reserving syrup if desired. Remove cherries from sieve and add to the syrup. Discard spices. Makes 7 pints.