Cherry Syrup Recipe (+Non-obligatory Canning Directions)

Made with contemporary summer season cherries, you’re going to like this scrumptious Cherry Syrup recipe. This can be a pleasant selfmade deal with for pancakes, waffles, baked items, drinks, and extra.

There isn’t any such factor as too many contemporary in-season cherries! These bites of sunshine should be loved in bulk. However there are days if you need to savor that style longer than the brief cherry season lasts.

And that’s the place this simple cherry syrup recipe actually shines. You’ll be able to hold it within the fridge, freeze some for later, and even can it. You’ve obtained choices. Go get some beautiful cherries, and let’s do that.

Ingredient Notes

• Cherries – I used candy cherries for this recipe. In case you’re utilizing bitter cherries, you’ll want to alter the sugar to style.
• Lemon juice – I like to recommend contemporary if potential, however bottled works too. The lemon juice is non-compulsory and if you’re canning this recipe, you do not want to incorporate it for security functions. The sugar will act because the preservative.

Learn how to Make Cherry Syrup From Scratch

*I’ll stroll you thru it right here with some images and suggestions, and also you’ll additionally discover a printable recipe card on the backside of the submit with precise measurements, and so forth. You’ll be able to click on “bounce to recipe” to skip down.

Wash the cherries and take away the stems. You do not want to pit the cherries except you actually need to. And who needs to do extra work? Not this woman!

Place your cherries in a giant heavy-bottomed saucepan (I used my enameled Dutch oven). Cook dinner cherries over medium warmth and gently mush them with a picket spoon or spatula as they warmth up.

Add within the sugar and lemon juice, and proceed to cook dinner, stirring typically till the syrup involves a boil.

Cook dinner at a boil for 2 minutes, stirring the entire time. You could must decrease the warmth a bit to maintain the syrup from boiling over. Have you ever ever cleaned up sizzling and sticky syrup out of your stovetop? I’ve, and I don’t suggest it. Zero stars, unsubscribe.

Take away the pot from the warmth and permit the syrup to chill for ~10-Quarter-hour. It doesn’t have to be absolutely cooled, simply not lava sizzling.

Place a wonderful steel sieve over a bowl and punctiliously pour the syrup by means of the sieve to pressure out the pits. I used a spatula to press all the additional bits of cherry goodness by means of the strainer. It takes a couple of minutes of working at it, nevertheless it’s nonetheless much less time than pitting all of the cherries forward of time!

If storing within the fridge, permit the syrup to completely cool earlier than putting it in a jar/bottle within the fridge. Wish to can your cherry syrup to make it shelf-stable? Learn on!

Canning Cherry syrup

Put together your water tub canner by filling it with water, and setting it on the range. Flip the burner to excessive. As soon as it reaches a boil, cut back it to simmer till you’re able to can the cherry syrup.

Wash and sanitize your jars. You’ll need to hold them heat to keep away from having them crack when positioned within the canner. You’ll be able to fill them with sizzling water, or place them on a tray within the oven at 170˚F.

Wash your lids and set them apart in a clear place. You now not must simmer lids in water to maintain them sterile. Woot!

Utilizing a funnel and a ladle, add the syrup to your ready jars, leaving 1/2 inch of headspace on the prime. Headspace is the quantity of room between the highest of the meals, and the highest rim of the jar.

Utilizing a moist clear rag, wipe the rim to ensure there isn’t any sticky syrup on there. 

Place a brand new clear lid on the jar after which a canning ring. Tighten the ring to fingertip tight (tight sufficient that it gained’t come off, however not so tight {that a} regular individual couldn’t budge it).

Utilizing canning tongs, add your jars to the boiling water, and put the canner lid on. Professional tip: you could have not less than 1 inch of water over the tops of the jars for protected canning. Processing instances will differ based mostly on altitude. See the chart beneath.

Processing Occasions for Cherry Syrup

As soon as the processing time is up, take away the canner from warmth, take away the lid of the canner, and let the canner sit for five minutes. Use canning tongs and take away the jars and place them on towels on the counter. Be sure to put them the place they are often undisturbed for 12-24 hours.

After all the things has cooled, verify the seal by pushing down on the center of the lid. If it doesn’t give method, it’s sealed. Label the jars, and retailer in a cool darkish place for as much as a 12 months. If the lid bows a bit of bit, put that within the fridge and use it inside 2 weeks.