Cherry pits are a byproduct of the cherry season that can be put to good use making a tasty syrup. This syrup is super simple to make. It last about 3 weeks in the refrigerator. It can be frozen or canned too. I’m at sea level and processed mine in a water bath for 10 minutes. Higher elevations will require longer canning times.

Recipe
1/2 cup cherry pits
1 cup sugar
1 cup water

I used 6 cups cherries
12 cups sugar
12 cups water

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