Vanilla Infused Cherries Recipe

Toss these vanilla infused cherries into your favorite tea any time of the year – or just eat them right out of the jar!

From "Welcome to the Farm"
June 2018

  • cherries
    Whole vanilla beans give these delectable cherries a delightful vanilla flavor. Top off these canned cherries with homemade honey syrup for a burst of sweetness.
    Photo by Shaye Elliot
  • cover
    “Welcome to the Farm” by Shaye Elliot is a comprehensive guide for all readers wanting to grow their own food and live a homestead life from their backyard.
    Cover courtesy Lyons Press
  • cherries
  • cover

Total Hands-On Time: 55 min

Preparation Time: 30 min

Cook Time: 25 min

Yield: 1 quart jar

In Welcome to the Farm: How-to Wisdom from The Elliott Homestead, Shaye Elliot teaches readers how they can live a homestead lifestyle without a farm. In this fully illustrated how-to, Elliot shows readers how to harvest their own vegetables, milk a dairy cow, cam jams and jellies, and more! The following excerpt is from Chapter 2, "Preserving the Harvest."

The first time I ever ate a canned cherry, I was in disbelief at how delicious it was. How had I lived my entire life without devouring at least a jar a day? In the doldrums of winter, there's hardly anything more welcomed on my pancakes.


  • Roughly 2 pounds of cherries per quart jar
  • Whole vanilla beans
  • Honey syrup


  1. Pit the cherries, if desired. Sometimes I'm feeling awesome and pit them all. Sometimes, I just throw them into the jars as is and deal with the pits while I'm eating or cooking with them later on. Up to you! A $20 pitter will be worth its weight in gold, though, should you decide to pit them all.
  2. To the bottom of a sterilized, warm, glass canning jar, add a quarter of a vanilla bean. Then, stuff the rest of the jar with cherries!
  3. Top off each quart jar with honey syrup, leaving 1/2 inch headspace.
  4. Add a lid and band to each jar.
  5. Process in a water canner for 25 minutes. Remove and allow the jars to sit on the counter overnight to cool and seal before transferring to storage.

For more canning tips and recipes:

More from Welcome to the Farm:

Excerpted with permission from Welcome to the Farm, by Shaye Elliot. Published by Lyons Press, © 2017.

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