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Cooking
Cherry Syrup – A Super Quick and Easy Recipe
· 2 servings
Cook the cherries
Cook the cherries with water until soft. While they're cooking, keep mashing them with a wooden spoon or a potato masher.
Strain the juice
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 keep simmering a little longer, until the sugar has fully dissolved.
Fill the jars
Pour into prepared, clean, pre-warmed jars. Brush the lids with plum brandy (or cherry brandy) and seal. You can also process the syrup in a water bath if you like.
Storage
Syrup that's been water-bath processed will keep for much longer. If you haven't processed it, store it somewhere cool and dark instead. Either way, it should easily last you through the summer.