Cherry Pie Filling Recipe
Transform fresh cherries into a luscious syrup with this simple and versatile recipe. Ideal for drizzling over pancakes, mixing into cocktails, or enhancing desserts, this cherry syrup is bursting with natural flavor and sweetness. Follow these easy steps to create a delightful homemade syrup that adds a gourmet touch to any dish! PSST! We love using this for cherry shakes!
Equipment
- 1 large colander.
- 1 large stock pot.
- cherry pitter tools.
- 8 pint jars, lids, and rings.
- 1 water bath canner
- canning supplies
- 1 emersion blender.
Ingredients
- 15 cups pitted cherries.
- 4 cups sugar.
- 2 cups water.
- ΒΌ cup lemon juice.
Instructions
- Preparation: Pit and chop fresh cherries to extract their flavors effectively. (Very time-consuming task if you own a cherry tree like me, but it's a blessing in disguise!)
- Cooking: Combine cherries, water, sugar, and a bit of lemon juice in a saucepan and simmer until the fruit softens.
- Mashing: Mash the cherries to release more flavor and continue to simmer until the mixture thickens. I use an immersion blender for a smooth consistency. You can leave cherry chunks if you desire a thicker and chunkier consistency.
- Straining: Strain the mixture through a fine-mesh sieve or cheesecloth to remove any solids and achieve a smooth syrup.
- Canning: Fill the jars leaving 1 inch of headspace, wipe the rims, and add the lids and rings.
- Processing Time: Water bath can your jars for 10 minutes.
- Storing: Allow the jars to cool untouched on a towel on the counter for up to 12 to 24 hours and then store them in the pantry for up to one year.