Tastes of Summer…Cherry and Apricot Ideas

Most of us in this hemisphere are reveling in the beautiful bounty of summer. I don’t know about you but my eyes get bigger than my stomach and I want to buy up the whole  farmers market, yet can’t  eat the produce quick enough. Here are some ideas for summer fruits. Enjoy!

Apricots in Brandy

Brandied fruits were and still are considered a delicacy. Alcohol paired with sugar preserve the fruits year round.Peaches, berries, plums all work well. Use your imagination. The longer the period to ripen and mellow (a few months), the better. So start now.

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Apricots in Brandy

Makes 2  1/2 liters

  • 2 punnets of apricots halved and stoned ( peeling or unpeeled optional)
  • 1 1/2 cup of sugar
  • 3/4 cup of Water
  • Brandy  to fill half of each jar
  1. Prepare and sterilize your jars and lids.
  2. In a heavy sauce pan  make a heavy syrup of sugar and water. Boil and reduce a bit .
  3. Neatly pack apricot halves decoratively in sterilized jars.
  4. Pour brandy until it comes up half way.
  5. Pour in hot sugar syrup to fill the other half. Make sure apricots are covered .
  6. Seal with lids.
  7. Process in a water batch for 10 minutes.
  8. Allow to cool and store.

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Michigan Sour Cherry Syrup

Confession. This was a delicious mistake. My intent was to make a pectin free cherry jam, as I could not find any pectin, nor had any apples laying around. I used the method of lemon juice and sugar,  yet couldn’t get it up to jelling stage for various reasons ( too much water mainly). I didn’t want to waste my beautiful Michigan cherries that were bursting with ripeness.  So a syrup was born. It is on the sweet side with a huge sugar content. But goes well mixed with fresh blueberries on pancakes. I also suggest adding a spoon or two to your next vodka or bourbon based cocktail. Ice cream, cheese cakes, the possibilities are endless.

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Michigan Sour Cherry Syrup

  • 2 punnets of cherries, washed and pitted
  • 2 1/2 cups sugar
  • 1  cup water
  • Brandy or Rum optional
  1. Bring cherries , water, and sugar to boil.To about 210 degrees.
  2. Pack into sterilized jars.
  3. Top with brandy or rum *optional
  4. Seal.
  5. Allow to cool.
  6. Store.

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Related posts:

  1. I’m Jammin
  2. Bread and Butter Pickles…My Way
  3. Marzipan Fruits You Can Make Yourself… Ideas For Giving
  4. Daring Bakers Make Strudel… Apple Strudel and Caramelized Onion /Apricot Strudel
  5. Lolli Pies From the Smirnoff Summer Entertaining Extravaganza

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11 thoughts on “Tastes of Summer…Cherry and Apricot Ideas”

  6. Lori Lynn

    Love the pancake photo. We had a cherry tree in our yard, growing up in Chicago (Rogers Park). We spent summer hours in the tree, climbing it, and my nana made jam, but I remember those cherries to be very tart, I don’t think we ate them straight.
    Love the look of your blog, congrats Courtney!
    LL

  7. Rosemary

    These make such lovely Christmas gifts, and if I make them soon they’ll be perfect in when it’s time to give them out. Thanks for showing how easy it is to make.

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