Easy Cherry Syrup Recipe
This Easy Cherry Syrup Recipe is bursting with cherry flavor. It's perfect over pancakes or pour it over some vanilla ice cream.I love cherry season, I love cherries, and I love climbing trees, so it was no surprise when I took our 8-year-old daughter with me on a summer fruit picking adventure. We stepped out our front door with step ladders and big metal bowls and walked a few feet to the "Carmine Jewel' Dwarf Cherry tree brimming with dark red ripe sour cherries.When you stop and slow down to pick your own fruit you get to escape the chaos swirling around you. Tension or a focus on extremes can't penetrate the fence surrounding this garden. My lush experiment with permaculture is always freeing. Although, there is a lot of trial and error when it comes to me trying to preserve a fruit harvest. I've learned a lot from books and youtube, but mostly by trial and error. Picking your own fruit and attempting to make your own syrups or jams can be daunting, but I never let mistakes defeat me. And that's the lesson I try to instill in our daughter.I find inspiration from my late Nana who was a gardening guru, traveling the South as a judge for gardening competitions. She loved her flowers, especially African violets. My wife also loves flowers and has added a beautiful array to our yard. However, my personal philosophy is – if you’re going to plant something, plant something that will give you some food.If you LOVE the taste of sweet, juicy cherries, you're going to LOVE my cherry syrup recipe. It is made with cherry juice we made using sour cherries from a 'Carmine Jewel' Dwarf Cherry tree, fresh lemon juice, and some sugar from our pantry. The Carmine Jewel cherry tree is a self-pollinating cherry with small, tart-flavored fruit and very popular among gardeners and cherry enthusiasts. The tree gives a heavy yield and is resistant to frost – perfect for our North Dakota weather.We use this cherry syrup instead of maple syrup on pancakes and waffles. Our daughter loves to stir it into her cherry yogurt to make it EXTRA CHERRY! The beautiful deep rich red color of this syrup adds a fun pop of color to any breakfast or Sunday brunch menu. My wife and daughter also love to drizzle it over a scoop of vanilla ice cream for a delicious dessert after I make them supper. And I can't wait to add it to a salad dressing to toss with all those beautiful greens popping up in our garden.REFRIGERATED CHERRY SYRUP VS CANNING CHERRY SYRUPAs you'll find in the recipe directions below, you can either refrigerate the cherry syrup or process the jars for longer storage. I followed the instructions for canning in my favorite book about preserving "Mrs. Wheelbarrow's Practical Pantry" written by Cathy Barrow. If you follow the water-bath canning process, you can store the cherry syrup for up to 1 year.I reached out to Cathy Barrow on Instagram and she informed me you can also refrigerate the syrup safely in the refrigerator for up to 1 month. If you decide to go with the water-bath canning method, you should plan to add another 45 minutes to the total time it takes to make this recipe for cherry syrup. FREEZE THE CHERRY JUICE IN ICE CUBE TRAYSMy 8-year-old daughter and I picked 2 gallons of sour cherries off of our neighbor's tree. After we made this recipe for cherry syrup, we still had plenty of cherry juice leftover. After reading about all the great health benefits of cherries, we decided to freeze the juice in ice cube trays so we could add it to a glass of water, orange juice, or lemonade.CHERRY JUICE FOR SLEEPStudies suggest that cherries are a natural source of melatonin, which helps control your body's internal clock and regulate your sleep patterns. Multiple studies show a positive connection between regular use of cherry juice and longer, better rest with less insomnia. Ready to make some homemade cherry syrup?If you are looking for more great cherry recipes, you can check out my How to Make Cherry Jam Without Pectin recipe and my Best Ever Cherry Muffins recipe.If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Easy Cherry Syrup recipe? Be sure to leave a 5 star rating RIGHT HERE!
Ingredients
- 4 cups sour cherry juice
- 4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a small saucepan, add the cherry juice and bring to a boil. Fun fact – two full ice cube trays of juice is approximately 1 quart.
- Add 2 cups of sugar and stir with a whisk until the sugar has dissolved. Reduce to medium heat and simmer for 5 minutes.
- Add another 1 cup of sugar, stir well to combine, and simmer over medium heat another 5 minutes.
- Add the last 1 cup of sugar, stir well to combine, and boil for simmer over medium heat another 5 minutes.
- Remove the syrup from the heat, stir in the lemon juice, and allow to cool to room temperature. You can now transfer to a jar and store in the fridge for up to 1 month.
Canning Cherry Syrup (Keeps up to 1 year)
- Fill a canning pot with a rack on the bottom with enough water so the jars will be submerged by 2 inches.
- Bring the water to a boil, add 3 pint-size jars or 6 half-pint jars and boil for 10 minutes to sanitize them. You could also sanitize the jars ahead of time in the dishwasher.
- Fill a small saucepan with water, add the jar rings and lids, and bring to a simmer to warm and soften the rubber gaskets on the rings. Remove from heat.
- Bring the cherry syrup to a simmer, then ladle the hot syrup into clean warm pint or half-pint jars, leaving ½-inch headspace.
- Wipe the rims of the jars clean with a damp paper towel. Place the lids and rings on the jars and tighten the rings using your fingertips. If the ring is too tight, the seal might fail, or the jar might crack.
- Lower the jars, upright, into the boiling water in the canning pot. Cover the pot and process for 15 minutes (20 minutes if you live above 6,000 feet). Turn off the heat and let the jars rest in the pot for 10 minutes.
- Remove the jars and place them on a towel. When the jars are cool, label with the name "Cherry Syrup", date, and store in a cool and dark spot for up to 1 year.
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