Cherry Syrup
Preserve summer’s bounty with cherry syrup. Enjoy this simple and rewarding canning recipe for drinks and desserts alike.
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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
Serving: 2tbspCalories: 35kcal
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