Boozy Cherry Molasses

Yield: Between 1 1/2 and 2 (8 ounce) jars

Place the remaining cherry syrup (from making my Rum Soaked Preserved Cherries – see my recipe box for recipe) back on the burner over medium-high heat and return to a boil. Lower the heat to medium-low and maintain a gentle boil until syrup is reduced by half (or more, depending on how thick and concentrated you want the syrup.) When the syrup is thickened to your liking remove from heat.

Prepare your jars and lids. If you wish to make the syrup shelf-stable, please also prepare your canner.

Add the golden rum and kirsh to your jars and ladle the thickened syrup into the jars to within 1/2 an inch of the rims. Wipe the rims, center the lids on the jars and screw the rings on until fingertip tight. I usually process this in a boiling water bath while I’m processing the Rum Soaked Preserved Cherries, but if you opted to save the hot cherry syrup and complete the task later, boiling water processing is optional. As with the preserved cherries, you can store the Boozy Cherry Molasses in the refrigerator or can/process them for one year’s worth of shelf stability. If you opt to can them, the directions are as follows.

To process them, place the jars in a stockpot or canner, covering them by 1-2 inches of warm tap water. Cover the pot and bring to a boil. When the water is at a rolling boil (a boil that cannot be stirred down), begin timing and allow to process for 10 minutes. After 10 minutes, remove the lid to the pot, turn off the heat, wait 5 minutes and then lift the jars straight from the water and place them carefully on a cooling rack positioned over a towel. Do not tilt the jars (it interferes with the natural formation of a vacuum which is one of the things that keeps the food safe and shelf-stable!)

Cool, undisturbed, for 24 hours. As the jars cool, you will hear a popping sound. That is the sound of the lids sealing. That is what you want to hear. Check the jars after 24 hours. If any of them have not sealed, simply store those jars in the refrigerator. Wipe the jars clean and label them before storing in a cool, dry place (like a cupboard.)