So, cherries for a change I know. Cameron is cherry obsessed and always has been. The problem for us is most cherry anything has food coloring in it. I set out to make a cherry syrup that I could use in, well anything. Snow cones, pancakes, milk, baking and several other areas that I want a cherry taste. About a week ago I made the strawberry syrup out of Food in Jars cookbook and used that same idea to make cherry syrup.
Cherry Syrup
6 cups pitted cherries
7 cups water
2 cups sugar
2 tsp almond extract
Directions
Place the cherries and water in a large stock pot and bring to a boil over medium high heat. Let simmer for 20 minutes or until the water is dark red and the cherries are light pink. Pour the mixture through a few layers of cheese cloth; do not squish the cherries or your syrup will be cloudy. Return the strained cherry juice to the pot and the sugar, stir till dissolved. Bring the syrup to a boil, then reduce heat to maintain a simmer for 20 minutes. When the 20 minutes is done add in the almond extract and remove from heat. Pour into clean hot jars and process in a boiling water bath for 20 minutes.
Cherry Syrup
6 cups pitted cherries
7 cups water
2 cups sugar
2 tsp almond extract
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| Such a pretty dark color! |
Place the cherries and water in a large stock pot and bring to a boil over medium high heat. Let simmer for 20 minutes or until the water is dark red and the cherries are light pink. Pour the mixture through a few layers of cheese cloth; do not squish the cherries or your syrup will be cloudy. Return the strained cherry juice to the pot and the sugar, stir till dissolved. Bring the syrup to a boil, then reduce heat to maintain a simmer for 20 minutes. When the 20 minutes is done add in the almond extract and remove from heat. Pour into clean hot jars and process in a boiling water bath for 20 minutes.
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| It makes for really good snow cone syrup too! |
Hi nicee reading your post
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