Bing cherry syrup is delicious! You can serve it over pancakes or waffles but you can also use it to make a fabulous cherry shake. Just add it to vanilla ice cream!
This recipe makes about 6 half pint or 3 pint jars. I like to double it.
Making the cherry juice:
5 lbs sweet cherries, pitted and chopped (I have a cherry pitter that does both)
1/4 to 1/2 cup water
To extract the juice combine the pitted cherries and water in a 8 quart pot. Over medium high heat bring the mixture to a boil. Reduce the heat and allow to simmer for 5 minutes. Periodically mash with a potato masher. Remove from heat and pour through a jelly bag strainer. Measure out 4 cups of cherry juice for a single batch.
Syrup Ingredients
4 cups sweet cherry juice
2 cups sugar
2 tablespoons lemon juice
1 cup light corn syrup
To make the syrup:
Combine the cherry juice, sugar and lemon juice over medium high heat stirring until the sugar dissolves. Bring they syrup to a boil. Reduce the heat and simmer the syrup for 10 minutes. Stir in the corn syrup and simmer the syrup another 10 minutes. Remove from heat. Skim off any foam.
Ladle the hot syrup into clean jars, leaving 1/4 inch headspace. Wipe the jar rims with a clean damp cloth. Cover with hot lids and apply screw rings.
Process in a water bath canner:
Process half-pin jars 10 minutes
Process pint jars for 15 minutes
Adjust processing time for altitude. At my altitude of 5500 I add 10 minutes to the processing time.
Begin timing when the canner is boiling. At the end remove the lid of the canner an allow to sit for 10 minutes before removing the jars. This prevents seeping.
Enjoy!
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