My great-grandma used to make this cherry jam, and grandma still does. It is 100% pure natural goodness, there isn’t even any artificial pectin added. During the making of this jam a lot of cherry juice will be produced which you can also pasteurize into a syrup the same way as the jam. The syrup is lovely in teas, or as a soak for cakes, or just with water for a cherry flavored drink. My favorite is adding it to a hot cup of black tea.
Cherry Jelly from Food.com: Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner.