Cherry Syrup – A Quick and Easy Method
· 2 servings
Cook the cherries
Simmer the cherries with water until soft. While cooking, mash them from time to time with a wooden spoon or a potato masher.
Strain
Once the cherries are soft and fully cooked down, press them through a sieve to strain out the juice. Add the sugar and citric acid and simmer a little longer, until the sugar has dissolved.
Fill the jars
Pour into prepared jars that are clean and warmed. Wipe the lids with plum brandy (or cherry brandy) before sealing. If you like, you can process the syrup in a water bath for extra keeping.
Storage
Processed syrup will keep for much longer. If you skip that step, store it somewhere cool and dark instead. Either way, it should easily last you through the summer.