How to Make Cherry Pancake Syrup
Do you need a great recipe to use the cherry juice from your steam juicer? Cherry Pancake Syrup is the answer. This is a really easy recipe and I hope you enjoy it.
First: I’m going to let you in on a little secret: I don’t actually like home canned cherries. I also don’t like cherry pie. I will let you in on another secret: I have canned plenty of cherries in my life because I thought it was what you were supposed to do. A major step in making a homemade happy life is making your life happy for YOU. I love cherries and I want to keep cherries year round. However, what that looks like for me is not what it looks like for other people. If eating something is not your favorite, then don’t put the great effort into canning it.
I will also give you a quick lesson in homesteading. RTFM. It’s true. The little pamphlet that came with my juicer is a wealth of information. My syrup recipe is based off their recipe although I cut down on the sugar…. a lot. It’s not a beautiful manual. In fact, it’s rather unassuming. I know a lot of people just throw these away. It’s a great resource though.
For this recipe you will need
4 cups (1 quart) cherry juice
4 cups sugar
3/4 cup light corn syrup.
7-8 half pint jars to save your syrup
A special note: Karo brand corn syrup is what you most often find in the store. However, it is made from GMO corn. If you are avoiding GMO food then you will need to buy a GMO free corn syrup.
Cherry Pancake Syrup
Ingredients
- 4 cups cherry juice
- 4 cups sugar
- 3/4 cup light corn syrup
Instructions
- Add all ingredients to a large pot and stir to combine.
- Bring to a boil and boil uncovered for 15 minutes.
- Remove from heat and skim foam off the top.
- Fill sterilized half pint jars with 1/2” headspace. Adjust lids and rings. Process for 10 minutes in a water bath canner.
Add all ingredients to a large pot and stir to combine.
Bring to a boil. Foam will begin to form.
Boil uncovered for 15 minutes and remove from heat.
Skim foam off the top with a spoon
Cool slightly. Your syrup will be glassy like a mirror. Hence you can see the underside of my cabinets.
Water Bath Canning
This syrup will save in the refrigerator for a few weeks. You can also freeze your syrup. It can also be processed in a water bath canner.
For water bath canning you will need to assemble your supplies.
Sterilize 7 or 8 half pint jars using your water bath canner. Jars are sterilized after boiling for 10 minutes. You can do this step while you are making your syrup.
Fill sterilized jars to 1/2” and adjust caps and rings.
Process for ten minutes in your water bath canner.
After ten minutes remove from your water bath canner with jar grabbers and place onto a heat safe surface. Let cool for overnight before checking seal.
This is thick and super sweet pancake syrup. I hope you enjoy it!