Here's two of five luscious jewel-toned jars of cherry syrup I made from the recent harvest. My husband and I made a batch of this syrup several years ago and were disappointed with the cherry flavor at first. Seemed like the jars were much better after a few years of maturity. We gave the last one away this spring, so I was bracing myself for a few years without.
But I was pleasantly surprised with the strong cherry flavor in this batch. We're ready to go right from day one. The difference, I think, may be because I pitted all these cherry and chopped some up, instead of boiling them whole. (I was prepping to make jam. The syrup was a last minute adjustment.)
At any rate, I'm decidedly pleased. Maybe even a little smug. (It's just soooo pretty.)
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