At a glance
You'll simmer fresh cherries down to extract their sweet juice, then strain and combine it with sugar and citric acid to create a versatile syrup. The whole process takes just 25 minutes, though the main trick is gently mashing the cherries as they cook and ensuring the sugar dissolves completely before jarring.
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Cook the cherries
Simmer the cherries with water until soft. While cooking, keep mashing them lightly with a wooden spoon or a potato masher.
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Strain
Once the cherries are soft and fully cooked down, press them through a sieve and strain off the juice. Add the sugar and citric acid and simmer a little longer, until the sugar has fully dissolved.
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Fill the jars
Pour into prepared, clean, warmed jars. Brush the lid with plum brandy (or cherry brandy) and seal. You can also process the syrup in a water bath if you like.
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