Have you ever pitted a whole boat load of stone fruit and had a big ol’ pile of pits left at the end? Often there is a little bit of fruit still stuck to the pits. I always hated just throwing them out. Then I came across the idea of making stone fruit syrup. A few years ago I made plum syrup and it was delicious! This year when we pitted and preserved our cherries, I saved all the cherry pits and made cherry pit syrup. It turned out so yummy and was a great way to use the last little bit of fruit left before throwing the pits out!
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Our family loves to eat pancakes with maple syrup on top. Since the maple tree on our property is to small to tap, we have to buy maple syrup for our pancakes. Unfortunately maple syrup is quite expensive. Making homemade fruit syrup is a great way to serve a more cost effective syrup with our pancakes. We also discovered that homemade stone fruit syrup makes a great addition to our homemade yogurt smoothies and is a delicious topping for vanilla ice cream!
Making Cherry Pit Syrup
Making cherry pit syrup is pretty easy. You can actually make this recipe with any stone fruit like apricots or plums. We use honey to sweeten our foods instead of sugar. This is our personal preference, especially since we have our own honeybees to harvest honey. You can use sugar in this recipe if you prefer.
I had just finished pitting and preserving about a gallon of cherries when I made cherry pit syrup. To use up the cherry juice on the pitter and in the bottom of the cherry bowl, I slowly poured a cup of water over them with my glass measuring cup underneath to catch the cherry bits and juice that poured off. I added more fresh water to make it two cups and used this for the syrup for added flavor.
This recipe makes about 2 cups of syrup and takes about half an hour to make.
–1 cup cherry pits
-2 cups water
-2 cups honey (or unrefined sugar)
1. Place the fruit pits, water, and honey into a saucepan. Slowly stir the ingredients and bring to a boil.
2. Reduce the heat to low and simmer for 25-30 minutes.
3. Remove from heat and cool.
4. Pour the syrup through a fine mesh sieve to strain out the pits and fruit bits.
Preserving Cherry Pit Syrup
There are two different ways we’ve preserved stone fruit syrup. If you don’t have a large batch and think you will use all the syrup within a week or two, it can be placed in a jar in the refrigerator. We always have a large enough batch that needs to be preserved for future use.
Method 1: Freezing.
Freezing is the easiest method to preserve stone fruit syrup if you have the space in the freezer to store it. The morning I was pitting and preserving cherries, I was also working on cleaning and preserving huckleberries. I didn’t have the energy to deal with canning that morning so opted to freeze the cherry pit syrup. I’ve frozen syrup in small 4oz glass canning jars (you can find them here) and I’ve also frozen syrup in ice cube trays. The nice thing about the ice cube trays is the small quantity. If you only need a small amount of syrup, only get out one or two cubes to thaw. Once the cubes are frozen, I removed them from the tray and put them in a zip closed plastic bag to store them in the freezer.
Method 2: Canning.
A couple years ago when I made stone fruit plum syrup, I had a large enough batch that I canned it. I again used the small 4oz glass jam jars to can it in since these are the perfect size for our family. The syrup needs to be processed for 10 minutes in a water bath canner and don’t forget to adjust canning time for altitude.
Making syrup with stone fruits is a great way to make a delicious low-cost syrup that doesn’t have all the unhealthy junk in it like cheap syrup you buy at the grocery store. After making and preserving cherry pit syrup this week, we have enough syrup for at least five or six pancake meals for our family. We’re hoping to make plum syrup again this year if we’re able to harvest plums from our friend’s tree in town. Then we’ll be well stocked and hopefully have enough homemade stone fruit syrup to last our family for the next year!
We joined with some fellow bloggers to share different methods of how we preserve food. Below you will find a list of links to click on to be taken to a new blog with helpful food preservation information and tips. Happy preserving!
Mom with a PREP – How to Dehydrate Ginger and Make Ginger Powder
Preparedness Mama – Make Jam Without Pectin
Mama Kautz – Dehydrating
Busy B Homemaker – Freezer Jam
Ed That Matters – Anyone Can Do It: Fool Proof Food Storage
The Apartment Prepper – Easy Marinated Mushrooms
The Homesteading Hippy – How to Use Your Pressure Canner
Montana Homesteader – Making and Preserving Cherry Pit Syrup
Are We Crazy or What – How to Dehydrate Cherries
Your Thrive Life – How I Preserve Food: Meals in a Jar
Melissa K Norris – Re-Usable Canning Tattler Lids-Do They Really Work?
Real Food Living – Preserve and Store Grains wiith Dry Ice
Cooke’s Frontier – Smoking
Homestead Dreamer – Water Bath Canning
Evergrowing Farm – How to Preserve Red Chile
Survival Sherpa – Modern Mountain Man MRE’s
The Backyard Pioneer – Fermentation
Trayer Wilderness – How We Preserve Food
Living Life in Rural Iowa – Vegetable Soup
The Organic Prepper – How to Make Jam without using added Pectin
Homesteading Mom – How I Preserve Broccoli and Goat Cheese Soup
A Matter of Preparedness – How I Preserve Using Mylar Bags