Amaretto Cherry Preserves

These amaretto cherry preserves are a delicious way to preserve fresh cherries for year-round eating. Here is a super simple recipe with equally simple canning instructions to make your own homemade amaretto cherries this summer. #amarettocherries #cherrypreserves #cherryrecipes #cherries #amarettocherrypreserves #canningcherriesI’m a die-hard cherry fan. They are probably my favourite fruit of all time. And it’s partially because they arrive so briefly each summer and disappear for so long each year. I guess that’s true for all summer fruits, but cherries are always the fruit I look most forward to each year.

I’ve always loved fresh-picked cherries as is on a fruit platter, but I’ve really come to love cooking and preserving with cherries over the past few years. The first pie I ever baked was a cherry pie, and it pretty much snowballed from there. Then we moved into our current house 3 years ago and there was a huge, established cherry tree on the property. So we get about 5-10 lbs. of cherries of our own each year. (We would get about 5 times that much if we had a taller orchard ladder, but c’est la vie).

Nowadays I still make cherry pie, can my own cherry pie filling to use year-round, plus I freeze and dehydrate cherries, but this year I added another delicious cherry recipe to my arsenal: Amaretto cherry preserves.

I had a few pounds of cherries leftover after I baked a couple batches of Mini Cherry Pies last week. So I found a recipe for “Spirited Cherries” in my Ball Canning Book and decided to try it out. This was the first time I’ve used alcohol in my preserving. (Well, technically that’s not true. I’ve made extracts with vodka and one time I put some apricots in brandy when I was totally new to preserving, but all I did was put them in brandy in a jar without any sugar or other ingredients. They stayed edible, and the brandy has a nice apricot flavour. But hot-damn! Those apricots were like eating fire!

This time I wanted to follow a proper canning recipe that would allow me to preserve edible cherries that I would actually want to eat.

The book suggests several spirits and liqueurs you can use in this recipe, including rum, brandy, vodka or kirsch, but I opted for amaretto because of how well the flavour of this almond liqueur goes with sweetened cherries. Amaretto definitely brings out the flavour of cherries, and I don’t find it boozey at all when cooked into recipes. 


Homemade Amaretto Cherry Preserves

For this recipe, I prepared my jars for the canner and then brought 1 cup of sugar and 2 cups of water to a boil, stirring until the sugar was dissolved. I added 7 cups of pitted sour cherries from our tree and boiled gently over medium-high heat for about 5 minutes, until heated thoroughly. Then I used a slotted spoon to pack the cherries into my jars, added 2 teaspoons of Disaronno amaretto liqueur to each jar and then covered with the leftover cherry juice, filling each jar to ½-inch headspace.

These amaretto cherry preserves are a delicious way to preserve fresh cherries for year-round eating. Here is a super simple recipe with equally simple canning instructions to make your own homemade amaretto cherries this summer. #amarettocherries #cherrypreserves #cherryrecipes #cherries #amarettocherrypreserves #canningcherries

I ended up having some cherry juice leftover, so Ryan and I mixed up some cocktails for ourselves.

We mixed a shot of brandy and a splash of amaretto with half a cup of cherry juice topped with some soda water (we use our SodaStream all the time).

It was delish, and could definitely be enjoyed without the booze if you’re going for a homemade cherry soda or serving to kids. You can also add it to lemonade or limeade and it would taste divine.

Or you could can or refrigerate the juice concentrate for later the same way I did with this Rhubarb Juice Concentrate

These amaretto cherry preserves are a delicious way to preserve fresh cherries for year-round eating. Here is a super simple recipe with equally simple canning instructions to make your own homemade amaretto cherries this summer. #amarettocherries #cherrypreserves #cherryrecipes #cherries #amarettocherrypreserves #canningcherries

Either way, don’t toss out the juice! Got it? Good.

Back to my amaretto cherry preserves…

I processed those bad boys in my water bath canner for 10 minutes, let stand for five minutes and then pulled them out and heard the glorious “ping” sound of each lid popping and sealing. That sound truly is music to a homesteader’s ears!

And that’s it my friends. Super easy, and now they’re packed away in my pantry for a later date, when cherries aren’t so abundant around here anymore.

I imagine us sitting up on Christmas Eve, as the snow is falling and the cherry tree stands bare, eating amaretto cherries and drinking rum and eggnog and enjoying the fruits of our summer labour. 

Then again, I highly doubt these cherries will last us that long;)


Canning tools I use and love:

Amaretto Cherry Preserves

Amaretto Cherry Preserves

Yield: 3 x pint (16oz) jars


  • 7 cups washed, pitted sour cherries
  • 2 cups water
  • 1 cup sugar
  • 2 teaspoons amaretto liqueur per jar


  1. Prepare your jars and canner. Wash jars and bands with hot, soapy water and bring to a simmer in your water bath canner.
  2. Combine sugar and water and bring to a boil, stirring constantly until sugar is dissolved.
  3. Add cherries and bring to a boil. Boil gently on medium-high heat for 5minutes, stirring constantly.
  4. Remove hot jars and bands from canner. Use a slotted spoon to lift cherries out of the pot and pack them into hot jars, leaving a generous ½-inch headspace.
  5. Add 2 teaspoons of amaretto liqueur to each jar and cover with hot cherry juice to ½-inch headspace.
  6. Remove any air bubbles by running a butter knife along the inside "edge" of the jar. Adjust headspace if necessary. Wipe rims, put lids on top and screw bands in place.
  7. Place jars in canner with hot water covering at least 1" above the lids. Bring water in canner to a boil and process for 10 minutes. Then turn off the heat, remove the caner lid and let jars stand in the water for 5 minutes. Remove from canner and let cool completely before storing.






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Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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How many ways can you think of to put a greenhouse to use in the winter?

Sure, greenhouses are a great way to extend your gardening season into fall, or to create an even warmer microclimate for heat-loving crops like tomatoes and peppers in the summer, but they also provide a warm space to grow food (and ornamental flowers and plants) right through the winter months.

But that’s not the only way you can use a greenhouse year-round! To learn more about how to put an existing greenhouse to good use in the winter (or why you should consider adding a greenhouse to your property if you haven’t yet), be sure to check out the Greenhouse Effect feature in the Winter issue of Modern Homesteading Magazine, written by contributor Lori Austin of @hollandgirlgfdf.

Subscribe to Modern Homesteading Magazine via the link in my bio or go to to gain instant access to this issue along with our entire digital library of past issues!

Do you have a greenhouse or are you considering one for your homestead? How do you put your greenhouse to use during the winter months?

Most importantly, have you subscribed to Modern Homesteading Magazine yet???

#wintergarden #wintergardening #greenhouse #wintergreenhouse #greenhouselife #greenhouses

Every year during the month of January, I challenge myself to eat as much as possible from the food that we’ve stored over the past year.

Three years ago I decided to make this a public challenge and invited anyone who wanted to participate to join me. Every year, hundreds of other homesteaders (and non-homesteaders alike!) join me in doing what has now become an annual Homestead Pantry Challenge, and this year is no different!

As homesteaders, so much of our year is spent planning and preserving food for the winter, and so it seems fitting to plan winter meals around the food we’ve worked hard to store.

Not to mention, January tends to be the time of year when most of us are feeling tapped out from the Holidays and ready to save some money, get organized and set new goals for the new year.

Kicking off the new year with a pantry challenge is a great way to accomplish all of the above goals and is, in essence, a celebration of all the hard work we’ve put into our food storage and preservation over the past year, while also showing us where we need to focus (or refocus) our efforts in the coming year.

If you haven’t joined the 2022 Homestead Pantry Challenge yet, it’s totally free to join and is VERY customizable, so even if you don’t want to eat down your entire pantry, you can still use it to get organized and put your creativity in the kitchen to the test!

In past years this challenge has been hosted mostly here on Instagram, but this year I’m hosting it via email as well for anyone who isn’t on Instagram. Due to some other personal reasons, the challenge won’t be as Instagram heavy this year, so all of the instructions, assignments, details and resources will be delivered via email when you sign up for the challenge!

You can sign up for free via the link in my bio, or by going to

If you’re just looking for some tips to help you eat from your pantry (at any time of year!), save money and plan meals around what you’ve got, I’ve also got a full blog post with 8 tips to help you eat from your pantry (link also in bio).

Are you participating in the Homestead Pantry Challenge this year?

What’s your signature holiday move?

In the winter issue of Modern Homesteading Magazine, @homemakerchicpodcast hosts @shayeelliott and @parisiennefarmgirl share tips and tricks to help you become the CEO of Christmas in your own home.

From menu planning to decor to packing it all up and starting with a fresh, clean slate come January 1st (or December 27th;), get homemaking advice from the pros for the holidays (and beyond) in the latest issue!

Link in bio to subscribe @thehouseandhomestead or go to to read the full interview and much more!

I don’t think I’ll ever get tired of looking out the window and seeing THIS!

For years I lived in places that had kitchens with no windows over the sink. I dreamed of having a home where I could stand in the kitchen doing dishes and look out at the world. And not just at any world, but at the NATURAL world.

I feel so at home tucked in the forest. It’s good energy out here. And it’s always beautiful, whether I’m looking out at vibrantly coloured flowers or leaves or at the Earth blanketed in snow.

My life’s a lot more mundane and humble than it used to be in my younger years when I spent most of my time travelling the world, seeing new places and meeting new friends. But today most of my joy comes from being in this place with the birds and forest critters and chickens and rabbits (and of course my family and fur babies that I share this house with!) I don’t currently feel the need to explore the world at this point in my life because there’s enough to look at right outside my window.

Today this view is what I’m grateful for. What are you grateful for today? (Remember, there’s nothing too small to be grateful for:)

Winter often gets a bad rap for being the coldest, darkest, dreariest season of the year, when life as we knew it in the summer ceases to exist.

But winter offers us a much-needed reprieve from the busy-ness of the rest of the year;

A time to slow down, rest, reflect and dream;

A time to give ourselves over to the projects, hobbies, crafts and activities that we just don’t seem to have time for the rest of the year;

A time to devour books, soak up knowledge, learn new skills and sharpen old ones.

The winter issue of Modern Homesteading Magazine showcases just a few of the many unique activities, projects and opportunities that this season affords us the time to immerse ourselves in.

Here’s what you’ll find in this issue:

✨ Inspiration and ideas to help you make the most of winter on the homestead
🌱 The many ways to put a greenhouse to use all year long
🥂Homemaking tips for the holidays (and beyond!) with Homemaker Chic podcast hosts Shaye Elliott & Angela Reed
🍴Holiday recipes & comfort foods, featuring Honey Taffy, Mulled Wine and Winter Squash
🪵 Winter woodworking tutorials with The Humble Handyman and Anne of All Trades
❄️ And more!!!

To read the full issue AND get instant access to our entire library of past issues (26 value-packed issues and counting!), click the link in my bio @thehouseandhomestead or go to

P.S. When you subscribe during the month of December, you’ll also get a coupon code for a free one-year subscription that you can gift to someone you love!

Give the gift of self-sufficiency this Christmas —>

We’re all familiar with eggnog, but have you ever wondered what “nog” is anyway, or how this decadent holiday drink came to be?

The general consensus is that eggnog originated in England in the 17th Century and was made with eggs, milk and some sort of alcohol (aka. “nog”).

It may have even been enjoyed earlier than this, as a similar beverage called posset (a hot, milky, ale-based drink) has origins dating back to the 13th century.

As I was researching this topic, I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.

It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.

Nowadays we can drink eggnog with or without alcohol, but traditionally eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.

Eggnog has remained a favourite beverage around Christmas time; One that most of us are accustomed to buying in a carton from the grocery store. But like most processed foods, store-bought eggnog is often loaded with additives like high fructose corn syrup and thickeners.

This holiday season, why not make your own eggnog instead?

All you need are fresh eggs, milk, cream, sugar and a little nutmeg (and an optional cinnamon stick) to garnish.

If eggnog is on your list of holiday must-haves but you’d rather avoid the processed grocery store stuff and make your own with fresh ingredients, you can grab the full recipe via the link in my bio @thehouseandhomestead or by visiting

What’s your position on eggnog? Do you love it or hate it? And if you spike it with alcohol, what alcohol do you prefer?

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