Monday Must (Have) Make: Homemade Fruit Syrups

Last week during the early hours of the morning, I was baking some dessert orders and when I looked out the kitchen window, I saw this beautiful sunrise! I quickly grabbed my camera and was able to capture a few pictures of a foggy, yet lovely sunrise.

With the fall season upon us, comfort foods seem to be very appealing and well, yes comforting. One of the things I love to make for dinner, is breakfast. Eggs, bacon, toast, omelets, pancakes, and my favorite Belgian waffles. And what is a delicious topping? Homemade fruit syrups!

Last week, we canned over 40 quarts of grape juice (oh yes, I will be posting about the "fruits of our labors"--don't you just love a good pun?) and to make some room in our freezer for a meat order arriving soon, we decided to juice the frozen cherries we put up last year. Black cherries make a wonderful juice and a tasty syrup. Although we used a juicer/steamer to extract the juices, if you don't own one, you can still make syrup and it's very easy to make.

Cherry Syrup
Adapted from So Easy to Preserve, pg. 225

Yields = About 3 pints

3 cups prepared cherry juice
3 cups sugar
1/2 cup corn syrup
3 Tbsp. lemon juice

To Extract Juice
If you own a juicer/steamer, this is a great way to extract juice from fruits and vegetables. If you don't own one, here is a link that explains how to extract juices using a saucepan.

To Make Syrup
1) Sterilize canning jars. Combine ingredients in a saucepan.
2) Bring to a rolling boil and boil one minute. Remove from heat and skim off foam.
3) Pour into hot half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids.
4) Process 10 minutes in a Boiling Water Bath.
*If you will be using syrup right away, you don't need to process in a water bath. When the syrup is cool, store in the refrigerator.