One of my favorite harvest seasons of the summer is tart cherries. Every year, we love to make a quick drive up to Door County, where the car is filled with eager pickers ready for a fun day. This year, we picked four pails of fresh cherries. After hours of pitting them ourselves last year, I vowed that we will always pay the extra cost to have them pitted at the orchard from here on out! This is undoubtedly a time saver!! These Montmorency cherries are perfect for many things such as pies, desserts, jam, and of course cherry syrup!
Canning cherries is super easy, so you can capture that tart freshness of summer and enjoy it during those chilly winter months. Cherry simple syrup is one of the easiest canning recipes out there, and it’s also incredibly rewarding! With just a few simple ingredients and an easy process, you can create a stunning, ruby-red syrup that enhances everything from cocktails to desserts. It makes for a fantastic introduction to home canning and is a lovely way to stock your pantry or share as a homemade gift. Once you try it, you might just find yourself making a few extra jars every summer, so you never run out of this liquid gold!
What are Montmorency Cherries?
Montmorency cherries are a variety of tart cherries known for their bright red color, tangy flavor, and smaller size compared to sweet cherries. They are one of the most widely grown tart cherry cultivars in North America, with Michigan producing about 75% of the U.S. supply. Mostly harvested in late June to early July, Montmorency cherries are commonly used in baking, cooking, and juicing. They are even delicious as a fresh, tart snack!
These tart cherries are considered a superfruit thanks to their high levels of antioxidants, particularly anthocyanins—the compounds responsible for their vivid color. Anthocyanins help reduce oxidative stress, support heart health, and provide anti-inflammatory effects, which may benefit conditions like arthritis, gout, and cardiovascular disease.
Montmorency cherries are also one of the few natural food sources of melatonin, a hormone that helps regulate sleep. Studies have shown that consuming tart cherry juice can improve sleep quality and duration, especially in people with insomnia. In addition, athletes frequently use it to reduce muscle soreness, improve recovery, and lower inflammation after workouts.
Plus, there’s potential for lowering blood pressure, LDL cholesterol, and uric acid levels, which could help prevent gout flare-ups. Some research even hints that tart cherry juice might help lower C-reactive protein (CRP), a marker of inflammation in the body. In a nutshell, Montmorency cherries aren’t just a delicious summer fruit—they’re a loaded with nutrients that contribute to better sleep, reduced inflammation, improved recovery, and overall wellness.
Canning Cherry Simple Syrup: A Sweet Taste of Summer in a Jar
Cherry season offers a fleeting moment of rich, vibrant flavor that’s hard to match. While fresh cherries are perfect for snacking and baking, transforming them into a simple syrup creates a versatile ingredient that can be used in drinks, desserts, and more—all year long. In reality, by canning cherry simple syrup, you preserve the flavor and extend the joy of cherry season well beyond summer’s end.
Unlike thick, fruit-heavy syrups, cherry simple syrup is smoother and more fluid. This makes it perfect for mixing into cocktails such as Cherry Brandy Old Fashioned, cherry limeade, lemonade, teas, or drizzling over pancakes and ice cream. If you’ve ever had a cherry soda or a pink-hued cocktail and wondered how to recreate it at home, this is your answer.
What is Cherry Simple Syrup?
Simple syrup is made by dissolving sugar in water. Cherry simple syrup involves juicing fresh cherries and simmering the juice with sugar and water into a pourable syrup.
The result is a bright, ruby-red liquid that’s intensely flavorful, slightly tart, and pleasantly sweet. When canned using a water bath method, it becomes shelf-stable and can last up to a year in your pantry.
Ingredients and Equipment
Ingredients:
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fresh or frozen cherries (pitted and juiced)
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water
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granulated sugar
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bottled lemon juice (for acidity and safe canning)
Equipment:
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Large saucepan or stockpot
- Juicer, such as juicing KitchenAid attachment
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Fine mesh strainer or cheesecloth
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Food funnel
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Sterilized pint jars with lids and rings
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Water bath canner with rack
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Jar lifter
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Clean towels
Step-by-Step Instructions
1. Prepare the Cherries
Rinse the pitted cherries. Run the cherries through the juicer to extract the juice from the cherries.
2. Simmer the Syrup
In a large saucepan, combine sugar and water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Strain the juice
Pour the cherry juice into the simple syrup through a cheesecloth or nut milk bag for a second filtration.
4. Add Lemon Juice
Stir in the bottled lemon juice (which helps ensure the syrup reaches a safe pH for canning). Bring the mixture to a low boil. Simmer for another 5–10 minutes, until the syrup slightly thickens. Skim off any foam if needed.
Canning Cherry Simple Syrup
1. Sterilize Your Jars
Wash jars and lids in warm, soapy water and rinse well. Keep jars hot until ready to fill.
2. Fill the Jars
Using a funnel, ladle the hot syrup into jars, leaving ½ inch headspace at the top. Wipe the rims clean with a dry cloth or paper towel so they seal properly. Place the lids on and screw the rings on until fingertip-tight.
3. Water Bath Process
Place jars in a boiling water bath canner, ensuring they are submerged by at least 1 inch of water. Bring the water back to a full boil and process for 10 minutes (adjust for altitude: add 5 minutes for 1,000–3,000 feet, 10 minutes for 3,000–6,000 feet, etc.).
4. Cool and Store
Carefully remove jars using a jar lifter. Place them on a towel-lined counter and let them sit undisturbed for 12–24 hours. Check seals by pressing down on the center of each lid—if it doesn’t pop back, it’s sealed. Store your sealed jars in a cool, dark place for up to a year.
Tips for Success
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Use bottled lemon juice for safe acidity—fresh lemon juice can vary in pH.
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Strain carefully to keep the syrup clear and free of pulp or seeds.
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Label your jars with the date and contents—especially helpful when making multiple fruit syrups.
If You Love Having Canned Fruit Syrup on Hand, Don’t Forget to Try Making Some Delicious Strawberry Simple Syrup too! Enjoy your canning adventure!
More Cherry Canning Recipes, YES PLEASE!!
Cherry Syrup
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Equipment
- Ladle
Ingredients
- 13 cups Cherry juice
- 13 cups Water
- 4 cups Sugar
- 1/4 cup Lemon juice
Instructions
- In a large stock pot, combine the water and sugar. Bring to a boil, stirring to dissolve the sugar.
- Add the cherry juice and lemon juice to the stock pot.
- Reduce heat to medium and keep warm while preparing the canning jars.
- Fill the water bath canner and bring to a boil.
- Wash all the jars, lids, and rings with very hot soapy water.
- Using a funnel and ladle, fill each jar, leaving 1/2 inch headspace.
- Wipe the tops of each jar with a clean paper towel.
- Place the lids on each jar and tighten the rings.
- Once the water bath is boiling, gently lower the jars into the water bath using the jar lifter.
- Place the lid on the water bath and process for 10 minutes.
- Remove the jars from the water bath and place on a towel lined cutting board to cool.
- The lids should seal on their own, leave the jars in place for 24 hours and check the seal. Any jars that did not seal should be refrigerated and used first.
Nutrition
