Every month has it’s fruit, and for June it’s Cherries and Blueberries. Ok, so in Upstate NY it will be a while before either of these luscious fruits is ready for the picking (dang northern weather)–but it retail land, cherries and blueberries are filling the display cases at their low “in season” prices.
I’m just loving how the Walmart Moms are getting the opportunity this year to present you with a fruit recipe each month. I’ve personally made it my goal to use a preserving recipe for each fruit. I started with my Tipsy Strawberry Jam in May, and now I move on to my own personal creation–Cherry Lime Syrup!
To make syrup you start out by creating a juice. To do this I cut, pitted and cooked my cherries with a bit of water.
Next I strained the juice out. I use the good old fashioned “pillowcase” method. They also sell special jelly bags and stands at Walmart that are made for this. Just in case you are freaking out, this is a specific old pillowcase that I reserve just for this use. I carefully filled it with the cooked cherries by placing the bag inside my pitcher, pouring/ladling everything in and then picking up the pillowcase and, using a rubber band, hanging it from one of my kitchen cabinet knobs. I went ahead and juiced my limes and added it at this point as well. After it stopped dripping naturally I went ahead and squeezed out as much juice as I could. The skins that were left I set aside (it was only about 1/3 a cup at that point) and I tossed them in to my next batch of Sweet Tart Rhubarb Jam (recipe coming soon)–giving it a tiny bit of cherry taste and a gorgeous red color (my rhubarb is green).
In case you were wondering-I washed the pillowcase out by hand in the sink first and then washed it with the washing machine. Cherry juice stains, so I didn’t want to put it straight in with laundry!
They you just measure the juice, add the sugar and cook it all again over the stove reducing it down, and then can it using my Hot Water Bath Canning directions.
This syrup can be served over pancakes or waffles, used as a topping for ice cream, pound cake or cheesecake, stirred into yogurt, blended into smoothies and mixed with seltzer to make a soda. How’s that for multi purpose?
Cherry Lime Syrup
- 3 C Pitted and Halved Cherries
- 1/4 C Water
- 2 Persian Limes or 1 standard lime
- 1-2 C Sugar
Bring the the 3 C of pitted and halved cherries and 1/4 C of water to a boil over medium heat, and then reduce the heat and simmer until the cherries soften and release their juice--about 5-10 minutes.
Using a jelly bag and stand or old clean pillowcase tied to a cabinet know , strain the juice out of the berries. Allow juices to drain for at least 30 minutes or until the dripping stops, then squeeze the bag to release every bit. (note: wear clean rubber or plastic gloves unless you want red hands for a day!)
Juice the limes and add to the cherry juice. Measure the juice and add the same amount of sugar. (ie 2 1/4 C of juice would have 2 1/4 C of sugar)
Bring sugar/juice mixture to a boil while stirring to dissolve sugar. Cook for several minutes until the mixture becomes thicker and reduces a bit. (note-taste at this point--if you want more lime, add it)
You may either can the syrup using 1/4 inch headspace and processing for 10 minutes in a boiling water bath, freeze for 6 months or refrigerate for 2 weeks.
Want to see what the other Walmart Moms made with Blueberries or Cherries? Mom Advice made Blueberry Sangria Lemonade, Freelance Homeschool Mom baked some Lemon Blueberry Cheescake Bars (Low Carbified), A Cowboy’s Wife made Homemade Cherry Blueberry Ice Cream, Lille Punkin made Simple Cheese Blitz Crepes with Fresh Blueberry Sauce, Modern Mami made Blueberry and Cherry Yogurt Parfaits and Mommy’s Kitchen whipped up a Blueberry Oatmeal Breakfast Smoothie & Frozen Yogurt Covered Blueberries.