Almost all fruits can be put up in simple syrup. No need to search for fancy canning recipes, just can as is with anything from a super light syrup (10%) to heavy syrup (50%) and save them for a winter cobbler or pie. I put up peaches three years ago when I started canning and honestly it was pretty awful. I hadn’t yet mastered the skill of blanching, essential for easy peel peaches. They still tasted like peaches but were soft and squishy when I opened them a few months later. I had to drain the syrup and peaches for a good hour just to remove enough moisture so they wouldn’t soak through my pie crust. It was still a summer pie in the middle of February, but I was not impressed. It was then that I swore off whole fruit canning. I’m a perfectionist, and if I couldn’t do it perfectly (the first time…) I figured jars of jam and a freezer full of berries was plenty good.
I was perfectly content with my decision until my friend and I opened up a jar of her sour cherries from last harvest. There was no need for cobbler. We put together an elaborate cheese plate to serve them with but found eating them by the spoonful out of the jar was most effective. I pleaded to take home one of her last jars and poured its fruit and syrup contents over generous bowls of vanilla ice cream. Pure magic. I knew I wouldn’t be lucky enough to keep stealing her canned cherries (did I mention she’s 4 states away?) so I’d have to suck it up and go back on my “no whole fruit” canning rule. Of course, being me, I couldn’t just use simple syrup. There had to be a twist.