Directions: |
Directions:1) Bring cherry pits, water and sugar to a boil.
2) Remove from heat and allow to come to room temperature.
3) Strain cherry juice from pits (I used a hand strainer).
4) Put the juice into an airtight jar. I used a Mason jar and put it into the refrigerator.
5) The next day I wanted to thicken the juice into a syrup naturally and make it shelf stable (jarring).
6) I worked with a 1/2 gallon of cherry juice first putting it in a thick pot. Added 1/2 cup of lemon juice, a pinch of salt. Add the white rind and yellow skin part of the lemon into the pot. These items are naturally high in pectin. Bring it to a boil, stirring every few minutes until a boil is achieved. Reduce heat to medium. Cook 10 minutes while stirring frequently to prevent scorching. Remove and toss all parts of the lemon rind and yellow skin.
7) The juice now a syrup will thicken slightly when cooled.
8) If however, the syrup still isn't thick enough to your liking. Then add some CLEARJEL (cooking type for canning); this will thicken your syrup. Do a teaspoon at a time. DO NOT USE CORNSTARCH - NOT FOR CANNING.
9) I canned this in pint jars and water bathed it for 10 minutes. Had 1/4 inch headspace.
NOTE: This syrup will last for 2-3 weeks in the refrigerator. The 27 LB’s of cherry pits gave me 1 gallon of cherry juice. But in the recipe I worked with a 1/2 gallon at a time.
CANNING NOTE: If you can this recipe then it should be shelf stable for about a year; maybe longer. Always do a check when opening a jar - looks, smell, small taste to see if it's okay.
. |
This recipe for CHERRY PIT SYRUP is from