I searched the internet trying to find a recipe for cherry syrup for our pancakes and waffles and such. I had a really hard time finding one that I liked. But I found a couple that looked easy, and decided to combine them to make my own. Too bad I forgot to save the sites where I found them, and write down my version!! This will be a vague recipe, I'll try and remember all my steps! It's tasty, but still a work in progress for sure! Good think I have unlimited access to more cherries eh?
Cherry Syrup
Fill your steamer/juicer basket nearly full of cherries - stems removed.
Steam them a long time - about an hour or so. You should have some juice to extract now - start dripping into a large stock pot - bigger than 6 qts. Continue steaming for another hour - squeezing the pulp occasionally and mixing it around to let more juice come out.
After you've extracted all the juice you can, put your potful of juice onto the stove and add 11 cups of sugar. Yes, you read that right - 11 cups! Holy tooth ache, I know. Bring to a boil over medium/high heat, stirring constantly. Boil for 10-15 minutes, still stirring constantly. Turn temp. down to a simmer and simmer for 45 minutes. Remove from heat and add 1 tablespoon of pure vanilla. Ladle into prepared jars and wipe clean before placing your lid and rings onto your jars. Let sit over night - as they cool, they will seal, making it great for storage.
Use your syrup for pancakes, waffles, french toast, milkshakes, snow cones, slushies, etc.!
2 comments:
Oh yummy. I'm going to add some of this to my canning list this summer. Do you think you could use fruit pectin instead of so much sugar?
I think that's a great idea! I didn't think of it. I haven't done much with pectin. Let me know how it works if you try it!
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