Cherry Syrup

Cherry Syrup

Select 6 1/2 cups of fresh or frozen fruit of your choice. Wash, pit, and stem fresh fruit and crush in saucepan. (you can also just cook fruit with pits in until soft and then crush in a fruit strainer). Strain the juice through a double layer of cheese clothe or a jelly bag.  Discard the dry pulp. The yield of pressed juice should be about 4 1/2 - 5 cups. Combine the juice with 6 3/4 cups sugar in a large saucepan,  (optional: add 1/4 tsp. vanilla, 1/2 tsp. almond or other flavoring to taste) Add pectin starting at 1/2 tsp. keep adding small amounts until desired thickness, bring to boil, and simmer 1 minute.
Remove from heat, skim off foam, and fill hot, clean half-pint or pint jars, leaving 1/2 inch head space. Adjust lids and process for 15 minutes in hot water bath.