Sweet Cherry Syrup in Weck Jars

Cherries were on sale for $1.99/lb so I decided to make the cherry syrup we enjoy on ice cream.   I like to process them in Weck jars which are sealed with a rubber ring when processed in a hot water bath. 

 

I tweaked a few recipes until I came up with this version:

 

 

Ingredients:

1 quart Bing or Rainier cherries
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 cup Chambord
1/4 cup lemon juice
4 1/2 cups sugar
1 box Sure-jell

 

Wash jars, lids and rubber seals in warm soapy water.  Add the rubber seal to the bottom of the glass lid and put in a small pan of simmering water until ready to use.  Heat water to a simmering boil and have ready to pour over jars in hot water bath.



Add all ingredients except sugar in a large pot.   Stirring constantly, bring to a boil and then add sugar.  Bring back to a full boil and stir constantly for 2 minutes.   

  
Remove from heat and skim off foam then ladle into Weck jars.  Wipe rims well.  

  
Put the hot lids and seals on top of the jar and hold with Weck clips placed directly across from each other on the jar.  Put the jars in a large pan sitting on a rack or a clean dish cloth.  Add the hot water and simmer for 10 minutes. 


Remove the jars from the water bath and let cool completely before removing the clips.   The jars will be sealed and when ready to use, you simply pull the tab and the suction will release.