Rum Cherries and Boozy Cherry Molasses are one of my favorite two-for-one recipes. While making these lush, rum-soaked preserved cherries, you also create a gorgeous, ruby-hued, rum-infused cherry syrup that elevates ice cream, crumbles, and even sparkling water.
And believe me, a cherry pie is on another level with a tablespoon or two of Boozy Cherry Molasses stirred into the filling.
Cherry season usually sneaks up on me. It often feels like I discover fresh cherries hours before the end of a season that seems impossibly short. Most years I manage to snag a pound or two—then we spend an afternoon in a frenzy of eating and pit-spitting. The result is pink-stained fingers and smiles, but rarely the jars of preserved cherries I’d hoped for. Then I vow to be ready next year and distract myself by picking an obscene amount of blueberries the following season.
This year was different. Thanks to my friend Lisa, I learned about an incredible group order at a local Amish bulk store: sweet dark cherries for $0.95 per pound and pitted sour cherries arriving a couple of weeks later for $1.26 per pound. I ordered thirty pounds of each. In short, I didn’t just get a jump on cherry season—I dove in headfirst.
The results were, predictably, lip-smacking. If you have fresh cherries on hand, this is a fantastic two-for-one: Rum Soaked Preserved Cherries and Boozy Cherry Molasses.
Rum Soaked Preserved Cherries are exactly what they sound like: cherries simmered in a rum-forward, sweetened syrup. They’re delightful straight from the jar, fold beautifully into baked goods, make a natural and delicious garnish for cocktails (think elevated Maraschino cherries), and are spectacular atop a scoop of vanilla ice cream paired with the concentrated syrup you’ll make as a by-product—the Boozy Cherry Molasses.
Boozy Cherry Molasses is a jewel-toned, thick syrup fortified with rum and a splash of cherry liqueur. Reduce the leftover syrup from the preserved-cherry step until it’s glossy and syrupy. It’s versatile: drizzle over ice cream, stir into pie fillings or crumbles, brush on grilled pork or venison, or simply spoon it straight into your mouth.
Go ahead—make some. You’ll be glad you did. Personally, I couldn’t stop until my ice cream melted or the bowl was empty.
Rum Preserved Cherries
Decide whether to leave stems and pits intact. I like to keep stems and pits: stems give each cherry a handy handle and pits add a subtle almond note. If you prefer stemless or pitted cherries, the recipe includes quantities for each option.
Use a decent mid-range golden rum—nothing overly expensive, but not the cheapest bottle either. A good-quality middle-of-the-road rum will lend flavor without overpowering the cherries.
This recipe is designed for sweet cherries. Any variety will work, but darker cherries retain a deeper, more appealing color after preserving.
Gear You’ll Need
- Stainless-steel stockpot
- Long-handled spoon
- Mason jars and lids
- Canning tongs (if you plan to process for shelf stability)
Rum Cherries + Boozy Cherry Molasses
Ingredients
For the Rum-Soaked Preserved Cherries
- 1 cup granulated sugar
- 2 cups water
- 6 1/2 cups cherries with pits and stems intact (5 cups if you remove stems but leave pits; 7 1/2 cups if you pit and stem before preserving)
Per Jar
- 1 1/2 Tablespoons golden rum
For the Boozy Cherry Molasses
- Remaining hot cherry syrup from making the Rum-Soaked Preserved Cherries
Per Jar
- 1 1/2 Tablespoons golden rum
- 1 teaspoon kirsch (or other cherry liqueur)
Instructions
To Make the Rum-Soaked Preserved Cherries
- Prepare jars and lids. If you want shelf-stable jars, set up your water bath canner now.
- In a stainless or nonreactive stockpot over medium-high heat, stir together sugar and water until dissolved. Bring to a boil, then add the cherries. Return to a boil, stirring, then reduce heat to maintain a gentle boil for 5 minutes. Turn off the heat.
- Using a slotted spoon and a wide-mouth funnel, pack hot cherries into jars, leaving 1/2 inch headspace. Add 1 1/2 Tablespoons golden rum per jar, then ladle hot cherry syrup into each jar, keeping 1/2 inch headspace.
- Use a chopstick or skewer to release air bubbles. Top up with syrup if needed to maintain headspace. Wipe rims, center lids, and screw on rings fingertip-tight.
- Reserve the leftover hot syrup in the pan—this becomes your Boozy Cherry Molasses. You may make it immediately or refrigerate the syrup to finish later.
- To refrigerate: store cherries in the fridge for up to a month. To make them shelf-stable: process jars in a boiling water bath. Cover jars with 1–2 inches of warm water, bring to a rolling boil, and process for 10 minutes. After processing, remove the lid, turn off the heat, wait 5 minutes, then lift jars straight out and place on a towel-covered cooling rack. Cool undisturbed 24 hours; lids should pop as they seal. Any unsealed jars should be refrigerated.
To Make the Boozy Cherry Molasses
- Return the reserved cherry syrup to the burner and bring to a boil over medium-high heat. Reduce to a gentle boil and simmer until the syrup has reduced by about half or to your desired thickness. Remove from heat.
- Prepare jars and lids if you plan to store the syrup long-term. Add 1 1/2 Tablespoons golden rum and 1 teaspoon kirsch to each jar, then ladle in the thickened syrup, leaving 1/2 inch headspace. Wipe rims, center lids, and screw on rings fingertip-tight.
- Processing is optional if you’ll refrigerate the molasses. To shelf-stabilize, process jars in a boiling water bath for 10 minutes as described above for the cherries. Cool undisturbed 24 hours and store sealed jars in a cool, dry place.
Nutrition (per serving, estimate)
Calories: 115 kcal • Carbohydrates: 28 g • Sodium: 2 mg • Potassium: 165 mg • Fiber: 1 g • Sugar: 26 g • Vitamin A: 50 IU • Vitamin C: 5.2 mg • Calcium: 11 mg • Iron: 0.3 mg
Nutritional information is an estimate. Calculate using your exact ingredients and preferred nutrition tool.
Hungry for More Cherry Desserts?
Celebrate cherry season with a roundup of cherry desserts from fellow bloggers and creators. Ideas range from cherry ice cream and Black Forest cupcakes to clafoutis and cherry turnovers. If you’d like to explore more cherry recipes, try a few variations—pies, crumbles, and boozy syrups play nicely with preserved cherries and the molasses you’ll make here.
First published June 28, 2010. Updated May 2017.