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    Home | Canning Recipes

    Cherry Syrup Recipe (No Corn Syrup)

    Dated: August 15, 2019 Last Modified: December 15, 2022 by Sarah Mock 9 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    2221 shares
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    Make this 4 ingredient cherry syrup recipe at home. In less than 20 minutes you will have homemade cherry syrup to serve alongside cheesecake, in cocktails or as a topping for pancakes. This cherry syrup recipe is grain free, gluten free and vegan.
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    cherry syrup in a clear glass pitcher 'cherry syrup' text in lower left corner
    cherry syrup in a glass pitcher with a silver spoon resting along side it showing texture of the cherry syrup
    cherry syrup with bing cherries shown in mass
    cherry syrup in glass container with cherry syrup in text centered text

    Easy cherry syrup has 4 ingredients and is ready in less than 20 minutes. Homemade cherry sauce is perfect to serve alongside cheesecake, in cocktails or as a topping for pancakes.

    This cherry syrup recipe is grain-free, gluten-free and vegan.

    If you love cherries as much as I do you are going to want to make my recipes for cherry clafoutis, sour cherry pie filling and pectin-free cherry jam.

    Cherry season is so short so I try and get as many cherries as I can. I will make bourbon soaked cherries for Manhattans, a few extra pounds so I can make a few batched of cherry pie bars and dry some for almondina pistachio and dried cherry crisp thins.

    Jump to:
    • 🍒 Cherry Syrup Ingredients
    • 🥣 Helpful Kitchen Tools
    • 🔪 How To Make Cherry Sauce (basic instructions)
    • 📷 How To Make Cherry Syrup (photo instructions)
    • 🥣 How to thicken the cherry syrup
    • 💧 Water bath canning instructions for cherry syrup.
    • ❄️ Storage Tips
    • What to do with cherry syrup:
    • 📝 Frequently asked questions, answers and tips:
    • Cherry Syrup
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    🍒 Cherry Syrup Ingredients

    • cherries stems and pits removed - bing cherries are used in this recipe but a Royal Ann cherry or another sour cherry can be substituted
    • sugar - the sugar combines with the water to make a thick syrup sauce.
    • water
    • pinch salt - salt is important to make sweet ingredients, sweeter.
    • lemon - I use fresh lemon juice but bottled lemon juice will work in a pinch.

    🥣 Helpful Kitchen Tools

    • Multi Cherry Pitter - Simply press and lift and up to six pitted cherries will fall directly into your bowl. Such a time saver!

    🔪 How To Make Cherry Sauce (basic instructions)

    1. Wash and remove the pit from the fresh cherries.
    2. Stir together the cherries, salt and sugar, resting for 20 minutes.
    3. Add water, lemon juice, and lemon rind along with the cherries and juice to a medium saucepan and bring to a rolling boil.
    4. Cook for 10 minutes at a medium boil.
    5. Remove the lemon rind, cool and serve.

    📷 How To Make Cherry Syrup (photo instructions)

    1. Combine the cherries, pinch of salt and sugar in a saucepan over medium heat. Allow the mixture to rest for 20 minutes allowing the cherries to release their juices.
    2. Add ½ cup of water, lemon rind and lemon juice to the cherries and sugar over medium heat, and dissolve the sugar in the cherry syrup.
    3. Optional step: with an immersion blender, carefully pulse the cherries a few times to make a smoother, thicker syrup. Temporarily remove the lemon rind if you choose to blend. Return the lemon rind to the syrup for the thickening boil.
    4. Bring to a rolling boil, stirring every few minutes until a boil is achieved.
    5. Reduce heat to medium. Cook 10 minutes while stirring frequently to prevent scorching. Remove lemon rind. The syrup will thicken slightly when cooled.
    6. Cool completely and store in airtight containers in the refrigerator.

    🥣 How to thicken the cherry syrup

    In this recipe, I use the rind of a lemon to thicken the cherry syrup. To maintain a gluten-free, grain-free, vegan recipe I use the natural pectin in the white part of the lemon to thicken the syrup. 

    Many fruits naturally have pectin in them. With genetically modified produce, often the pectin is less than would naturally occur. Lemon rind, the white part and the yellow outside have a higher concentration of pectin than the juice.

    By using the rind of a lemon in syrup, it will naturally thicken the syrup by the pectin being extracted through boiling. An organic lemon would be a good choice for this project.

    💧 Water bath canning instructions for cherry syrup.

    cherry syrup in a glass pitcher with a silver spoon resting along side it showing texture of the cherry syrup
    1. Heat canning jars in a large canning pot to a simmer.
    2. Make cherry syrup as instructed.
    3. Fill jars by ladling hot syrup into hot jars.
    4. Wipe the rim of the jar to remove any syrup, place a clean, new lid on the jar.
    5. Place a canning ring/bad and finger tighten.
    6. Using a jar lifter, place the jelly jars back into the canning pot.
    7. Bring to a boil boiling for 10 minutes.
    8. Using a jar lifter, remove the jars and rest them on a kitchen towel, wooden cutting board or cooling rack with at least 2 inches of space around them for the air to circulate.
    9. 12 hours later, check to see that the lids do not flex when pressed.
    10. Wipe clean and store in a cool, dry, dark place for a year.

    ❄️ Storage Tips

    Cool the cherry syrup completely and transfer to freezer save containers. Leave ½ inch headspace for freezing expansion. Use within 6 months.

    What to do with cherry syrup:

    • serve over ice cream
    • on top of creme brulee
    • stir into a cola
    • topping for pancakes
    • use in between layers of a cake
    • add to cocktails
    • make a craft soda
    • serve as a topping along with cheese and baguette
    • bake with brie, serve with baguette
    • serve on top of oatmeal
    • serve on top of tapioca pudding
    • dollop on top of cheese cake. Be sure to try my sous vide cheesecake!
    • scoop on top of brownies

    📝 Frequently asked questions, answers and tips:

    Can you freeze cherry syrup?

    Yes! Cool the cherry syrup completely and transfer to freezer save containers. Leave ½ inch head space for freezing expansion. Use within 6 months.

    What types of cherries can I use to make cherry syrup?

    This recipe uses bing cherries but I have also made cherry syrup with royal Ann cherries as well as tart cherries. Each cherry variety will give you a different flavor profile for your syrup. Feel free to combine different varieties of cherries for your own unique cherry syrup blend.

    Why is there lemon rind in this recipe?

    By using the rind of a lemon in syrup, it will naturally thicken the syrup by the pectin being extracted through boiling. An organic lemon would be a good choice for this project.

    👩‍🍳 Chef Tip

    This recipe uses bing cherries but I have also made cherry syrup with royal Ann cherries as well as tart cherries. Each cherry variety will give you a different flavor profile for your syrup. Feel free to combine different varieties of cherries for your own unique cherry syrup blend.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.

    Cherry Syrup

    Sarah Mock
    Make this 4 ingredient cherry syrup recipe at home. In less than 20 minutes you will have homemade cherry syrup to serve alongside cheesecake, in cocktails or as a topping for pancakes. This cherry syrup recipe is grain free, gluten free and vegan.
    4.64 from 19 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Breakfast Recipes
    Cuisine American
    Servings 9 ½ cup servings
    Calories 117 kcal

    EQUIPMENT

    Multi Cherry Pitter

    Ingredients
      

    • 1 pound cherries (stems and pits removed)
    • 1 cup sugardomino sugar.
    • ½ cup water
    • pinch salt
    • rind of 1 lemon

    Instructions
     

    • Combine the cherries, pinch of salt and sugar in a medium sauce pot. Allow to rest for 20 minutes.
      1 pound cherries, 1 cup sugar, pinch salt
    • Add the ½ cup water and lemon rind to the cherries and sugar.
Over medium heat, dissolve the sugar in the cherry syrup.
      ½ cup water, rind of 1 lemon
    • Optional step: with an immersion blender, carefully pulse the cherries a few times to make a smoother, thicker syrup. Temporarily remove the lemon rind if you choose to blend. Return the lemon rind to the syrup for the thickening boil.
    • Bring to a rolling boil, stirring every few minutes until a boil is achieved.
    • Reduce heat to medium. Cook 10 minutes while stirring frequently to prevent scorching. Remove lemon rind. 
    • Syrup will thicken slightly when cooled.
    • Cool completely and store in air tight containers in the refrigerator.

    Video

    Nutrition

    Serving: 0.25cupCalories: 117kcalCarbohydrates: 30gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 112mgFiber: 1gSugar: 29gVitamin A: 32IUVitamin C: 4mgCalcium: 7mgIron: 1mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    published August 15, 2018

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    More Your Ultimate Guide To Water Bath Canning and Canning Recipes

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    2221 shares
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Denise

      June 28, 2022 at 2:09 pm

      5 stars
      My Bing Cherries are on! And want to make this syrup to can in water bath canner. Wondering how many cups 1 lb of cherries comes to when pitted and pulsed for this recipe?

    2. Sarah Mock

      June 11, 2021 at 1:34 pm

      For this one I am using sweet but I think tart would make a great syrup! A blend of tart cherries and sweet from the sugar would be good!

      Sarah

    3. Lara

      June 10, 2021 at 10:03 pm

      Are you using sweet or tart cherries?

    4. Sarah

      August 15, 2018 at 10:34 am

      Remove it after the 10 minute thickening cook OR if you want to pulse the syrup....remove it to pulse and then place the rind back it for the remaining cook.

      Thanks for the question. I will update the recipe to be more clear.

    5. Lydia

      August 15, 2018 at 10:04 am

      If using the lemon rind for thickening, what exactly do you do with it? Leave it in big pieces and then remove it? Grate it so it’s mixed in well?

    6. Sarah

      July 18, 2018 at 9:59 am

      YEAH!!!! I am so glad you think so!

    7. Sarah

      July 18, 2018 at 9:57 am

      This is a great alternative to soft drinks! Use as much or as little as you need.

    8. Sandra Shaffer

      July 18, 2018 at 12:44 am

      5 stars
      My husband is a big fan of the flavor of cherries and since we've given up soft drinks I bet he'll love this with club soda! Excited to stockpile and freeze this syrup too!

    9. Taryn

      July 17, 2018 at 5:14 pm

      5 stars
      We are the new owners of a snow cone machine and this cherry syrup is so much better than the fake sugary ones sold for it!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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