Following. We had tons of cherries this year and I froze enough for several pies, however peaches are coming up soon and I want to freeze them for the twin grandbabies.

I don't know what Amarena cherries are but there is a product called clear jel that is approved for canning. I used it to make a raspberry sauce last

So is it a thick jell, like pie filling or is it more like maraschino cherries? I don't see a problem with thickening your simple syrup, as long as it produces the final result you are after.

I have used half a box of SureJell to make a syrup instead of jam when making LindaLou's fruit syrup for pancakes, and that works pretty well too.

Annie

Hi Annie! Yes, it's a thick syrup and I'm thinking I can just boil/simmer down the syrup till it gets to the thickness I want and can from there - almost a gel stage. This reminds me I have cherries in my refrigerator that I need to can!

Hello right back to you! I hope your cherries turn out just the way you like them. So you're looking for a kind of "not quite preserve" consistency?

Good luck, and happy canning!

Annie