Here’s why we have to add lemon juice when we make jam. Sourness can very in berries from year to year, and as I do not like a heavy sweetness, I sample my juice as it is finishing. It’s about 1 cup water to every 3 cups berries. If you want to make a good chokecherry syrup, you have to use lots of sugar. Karen, how long do you boil your syrup? Only 5 left in stock - order soon. For everything else I love my big boiling water canner. When boiling slowly add all of the sugar, stir well. Add syrup and sugar. My boiling water canner is too big to use for these small projects. This is the ratio for the recipe, if you end up with more or less chokecherry juice, adjust accordingly. I wish you the best of luck! Boil for 5 minutes. Bring this mixture to a rolling boil (one that does not stop when stirred) over high heat, stirring constantly. Juice of one lemon. Next, make the syrup. We pick the berries, pour them down an old wool blanket, all the junk sticks to the wool and then we float them to wash the berries, bad ones are easy to see. Wash cherries and drain well. If the temp. (Personal Note: She gives great directions and personal tips) As for the steam canner, I tossed mine, yes, I tossed it, after far to many broken jars! Lemon Simple Syrup is such a delicious way to use up a harvest of lemons. The yield depends on the quality of the fruit. Squeeze 1/2 a lemon for juice. I used my mother’s and maybe grandmother’s very old meat grinder for the fruit. Canning equipment is an excellent thing to share in a family. Now, starting with the syrup, take 5 cups of juice and add about 4 cups of sugar. Thanks for posting this – it’s really helpful! Yield: six cups. I boil my syrup at a rapid boil for one minute with a timer. I have a neighbor who makes Chokecherry Jelly and I can ask her what recipe she uses for the jelly when she is back in town after Labor Day and I’ll let you know. You can leave the short stems on the berries; you don’t have to pick them off individually.  Remove any floating berries.  Drain and place in a heavy kettle. Next pour the hot syrup into hot and sterilized canning jars. Using a slotted spoon, skim off the foam from the syrup. Could you please e-mail me back with some info. Next you have to extract the juice. If you enjoy your visit, be sure to follow me: http://www.canningpantry.com/jellystrainer.html, http://www.sdstate.edu/sdces/fcs/upload/ExEx14104.pdf‎. If you are trying to go healthy stay away from artificial sweeteners. Add water and simmer 15 min. I knew immediately what happened when I heard the pop from the canner… but there was nothing I could do about it, so I just let it keep processing. All rights reserved. If the crop is spent here at the lower elevations, you might have luck looking in the Canyons or up toward Heber. This will thicken your syrup and it will get the needed texture. (This is critical, since you don’t want to pick a poisonous berry by accident!) creamy peanut butter, light corn syrup… I like the pure juice instead of the watered down juice you get from boiling berries in water! Chokecherry jelly is an August tradition around here, and each year when I make jelly I also use some of the Chokecherry Juice to make Chokecherry Syrup too.. ... One to 2 teaspoons of lemon juice per cup of fruit juice may be added if extra tartness is needed. Or even better, to use my new Chokecherry syrup to drown some homemade buttermilk pancakes. Yummies. Once the syrup is finished cooking, remove from heat, and add 1 Tablespoon butter.  This will help to dissolve the foam that formed during the cooking process.  Skim any excess foam off the top of the syrup.  I put this in a bowl in the refrigerator and we eat it up the next time we have waffles or pancakes.  Most of the time the butter takes most of the foam down and I don’t have to skim. surfing the web looking for the cure for chokecherru jelly that wont jel…I used the sure jel and followed the directions exactly….am wondering if I should have boiled it longer???? Rate this Chokecherry Syrup recipe with 4 quarts chokecherries, 4 quarts water, 6 cups sugar, as below, 1 (85 g) package certo pectin On a sad note, I did have one casualty today: One of my jars broke while processing. I use the steamer for my jelly’s and jam’s. In order to ensure fully-jelled success, I now make sure to add some lemon juice to the jelly. I have a lot of canning jars… both handed down to me from my husband’s grandmother… and given to me by a mother’s hair stylist (bless his heart!) Heat the juice on medium flame and keep stirring until it is boiled. If you don’t have access to a juice steamer, I am told you can can boil your cherries and then let them drain through a strainer. does anyone know about the pits in chokecherry’s and if they are truly toxic? Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Skim froth off the top with a spoon. If your jars are too old they will break, so actually they say to never get your jars at thrift stores! Add sugar, bring back to full rolling boil and boil for 5 minutes. Strain berries in a large sieve pressing down to get pulp with the juice. I’m not sure if they can help you, but I would try calling the Utah State Extension Service for advice on if the crop is still on, and suggestions of where to look. Stir pectin into the juice. BIG QUESTION FOR CALLIE OR OTHER READER!!! As to syrup or jelly I always name mine after they are finished. Stir in lemon juice. My family has won state and local fair awards for both chokecherry syrup and jelly for decades. Will certainly return. To extract the juice, place the cleaned chokecherries in a large pot and add enough water to just barely cover them. Some recipes call for added lemon juice and some don’t; those that do often call for up to half a cup. My boiling water canner hold 9 quart jars and is just overkill for 1/2 pint jelly jars. What a beautiful batch of syrup! Any leftover juice I make into syrup. Boil for 10 minutes. It is a lot of work, but SO worth it. Press gently. Mix the chokecherry juice, lemon juice, and 4 teaspoons calcium water in a pot. This recipe make 7 half pint jelly jars. Larchwood Farms Naturally Organic Wild Montana/Idaho Chokecherry Syrup made exclusively with Organic Evaporated Cane Juice, fruit pectin and lemon...tart and sweet, with a bitter twist.An old fashioned staple that was popular in yesteryear. your syrup is beautiful! So, named for their … I usually have a bottle break and the main reason for bottle breakage is temperature. Thanks! It really pulled a lot of “sediment”. :). I usually have a bottle break and the main reason for bottle breakage is temperature. 1/4 cup plus 4 tsp lemon juice. I find I call them at least once during canning season. Because it is hard work - awesome tasting, but hard work!! Stir pectin into the juice. This technique gives a super clear juice. I also made a batch of chokecherry syrup with this recipe, and eliminated the addition of the pectin. Thank you for this great recipe. What am I doing wrong? Stir in the lemon juice. © 2020 East River Nursery. Â. When I tried it last year it took a lot of pectin to get it to thicken. Redefine beauty and embrace holistic living with Mother Earth Living by your side. 1/2 cup to 1 cup honey OR 3/4 cup sugar to 2 cups sugar. Water. If you refrigerate the juice, make sure to use the product within a week of processing the berries. Bring strained juice to boil, add sugar, bring back to boil and boil for 15 minutes stirring occasionally. If any how much should I use? ¼ cup lemon juice (if desired) ½ package or less powdered pectin (if desired) Mix juice, sugar, lemon juice and pectin. Do they use some sort of preservative? of liquid have to match the glass. MOST ACTIVE. If they are purple do you need more Sure Jell for the jelly? Place 3 layers of damp cheesecloth or a jelly bag in large bowl. In a heavy, deep, metal kettle place the following ingredients:Â, Stir the mixture thoroughly and place on the stove over medium high heat, stirring occasionally.  Once the mixture has come to a boil, reduce heat to medium, and continue cooking for about 20 minutes.  Pay attention to the kettle at this point, it can boil over very easily.  You will need to stir constantly and may even have to pull the kettle off the burner to control the overflow.Â. Hi Lisa, I haven’t made Chokecherry Jelly before… but have made many other jellies and jams. Then the juice is made into syrup, the old fashioned way, slow cooking in a steel pot, never aluminum — cup for cup ratio of juice to sugar until it’s spoon tests for the right thickness. Stir and bring to a boil. Used Nanna’s old (clean) pantyhose for straining too! or a county extension in S Dak. My question is if I can this syrup using boiling water canning method, do I have to add any lemon juice or anything like that to the recipe? and byt the way, my syrup from the 3rd boiling of my berries was even better then the first bnoiling. The taste is quite different too. I used Balaton Cherry juice to make it to 4 cups and used 5 cups of sugar. 1-gallon bag wild chokecherries. Hi Kerrie, I’m not sure if the crop is still on, since it was so hot this year, things seem to be a bit early, but we pick them right here in Alpine. Be sure to check thrift shops or the like before you plunk down big bucks. We have to compete with bears and birds for the cherries, so if you wait until they are ripe, there won’t be any left. If you live close to family or dear friends for that matter, why not go in on equipment together? I live at 9,000 feet so it takes forever to get the water to boil but it worth it! Going on a hike today so I can enjoy a different type of syrup on my pancakes. Pour into sterilized jars or into pretty decorative bottles. If they don’t have one in stock they might order one for you. Like most canning equipment, it can get old and beat up… and it can still do a great job. Don’t ask me why, but I find this job oddly satisfying. We pick pincherries in the wild bush, often right beside the chokecherry trees and can only tell the difference because the pincherries actually look like tiny little cherries growing on a double stem and the chokes have a single stem per berry. Bring this mixture to a rolling boil (one that does not stop when stirred) over high heat, stirring constantly. Once you open the jar, make sure to refrigerate any leftovers, though I doubt there will be much left once your family tastes all that sweet goodness! https://www.motherearthnews.com/real-food/chokecherry-recipes-zmaz81jazr… The best thing is to check your local state extension service or equivalent service. Do you pick your chokecherries when they are red or when they turn purple. Let me know if that works. We all share my mother-in-law’s juice steamer, Victorio strainer (which I use to make the best applesauce in the world) and her pressure cooker. This was my first time making Chokecherry syrup. Measure exactly 3 cups juice into 6- or 8-qt. Extract juice. The amount is no matter, it’s whatever we picked. Bring to a boil and boil two minutes. 4-pint jars and lids, clean and ready for processing. It’s a little cheaper here, don’t know why. Bring to boil; add sugar, stir, and bring to a rolling boil. Make sure your canner kettle is at least ½ full of water, you will be processing your jars of syrup in the kettle once they are filled. As to pint jars: If they were washed in my dishwasher with last heat cycle I consider them sterile. I hate when that happens! Can you please tell me where you get yours? Yummy! CHOKECHERRY JELLY. But you continue to be an exception to the rule. In late summer this tart, little, stone fruit turn black and become bursting with juice. Measure exactly 3 cups juice into 6- or 8-qt. September 3, 2012 at 4:32 pm. I’m waiting on the jars to pop right now. 3½ cups chokecherry juice 4 cups sugar 1 (1¾-ounce) package powdered pectin. Using the “big daddy” to process smaller jars was far more time consuming, and so much of what I do now is in pints. They can tell you them best processing times and tips on canning for your area. My jelly actually was a little too jelled for me but everyone else thinks it’s great. Ingredients 4 cups chokecherry juice 4 cups sugar ½ cup lemon juice ½ package powdered pectin Grandma & Katie's Frozen Dessert. Too short and it will be thin… too long and it will be thick. Kind of followed the mint jelly ratio. Combine chokecherry juice, apple juice, lemon juice and sugar in a saucepan. I am from Alberta in Canada and the berries you used look like Pincherries to me? of the liquid is not equal in all aspects it breaks. Turn off the flame and add ½ tsp almond extract. Prepare your jars before cooking the jelly, we use pint jars for our syrup.  ½ pints are too small in my opinion; you don’t get a lot of syrup in those, though they might be good for single serving options.  You can also use quart jars if you have a large family. Crush chokecherries thoroughly, one layer at a time. You will only need a few items to make this. I love to read your blog….you always give great details on your projects! I prefer 1-1 on juice/sugar. This brings up another good point about canning. Glass needs to be heated slow up and slow down, or it will break. Because I am at a higher altitude, I processed my cans for 15 minutes. I also was told to add some green apple to the batch for added pectin, which I did this year. Yes, the pits are toxic (just like peaches and apricots). Choke-cherries here are dark purple, make your mouth pucker (and turn purple) when you eat them and make a much deeper purple syrup. lemon blueberry pound cake 3; duncan hines german chocolate cake caramel bars 2; tomato jelly 1; coconut custard pie 6; country herb chicken and dumplings 3; creamy macaroni and cheese; mexican chicken casserole 13; scalloped chicken & stuffing casserole; casa ole's chili conqueso 10; tomato jelly; to freeze sweet corn 2; roast turkey 33 to then exract the juice for syrup or jelly. Whew! Remove from heat and pour into hot sterilized jars. I use a juice steamer. I also made a batch of chokecherry syrup with this recipe, and eliminated the addition of the pectin. Yesterday I made Chokecherry Syrup from the wild chokecherries we picked earlier in the week. This lemon syrup is for the true lemon lover. Remove the syrup from the stove and add 1/2 tsp. Sugar ratios vary from 1-3 cups per cup of chokecherry juice, depending on whether you want a syrup that is more bitter/runny or thick/sweet. bottle You can just pour the juice off the now hardened mash and put it through a strainer and then cheesecloth. [...] the middle of winter, today it was plain waffles with your choice of syrup… maple, blueberry, chokecherry, or my personal favorite, huckleberry syrup. Heat chokecherry juice to warm, but not hot, temperature to ready the juice for the fermentation process. You will only need a few items to make this. It’s easy to make, lovely as a gift and can be used in everything from fudge to cocktails. Seal, leaving 1/2 inch (1 cm) headspace and process in a boiling water bath for 10 minutes. Cheers, Calli. To make Chokecherry Jelly. One year I even got 3 boils in of the fruit. Directions: 1. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time). I have a light but active sweet tooth, so am concerned about Diabetes, which is rampart in our country! $25.99. Stir in almond extract if using. Almond Extract. Add the proper amount of pectin (follow directions on pectin box), bring to a hard boil for 2 minutes, stirring all the while. Doris, from Alberta, Canada. It was the best jelly ever but now I read that the pits are supposedly toxic? Welcome! Any suggestions would be greatly appreciated, if you have any. I was just thinking the other day how overwhelming blogs can be because they never show any of the mistakes. Jul 14, 2016 - I finally found a recipe that thickens like syrup! I know vinegar is a natural preservative. Thanks for sharing! I can’t say that for other brands. For every 6 Cups of chokecherry juice use: the juice of 1 lemon (that’s around 2 Tbsp) , 5 Cups sugar, 1 Cup of corn syrup, and 3 1/2 Tbsp pectin (that’s one small packet around these parts). Still, just to be on the safe side if I’m going to make chokecherry ‘leather’ or something, I’ll GENTLY smash up the fruits without crushing the pits, and then sieve out the pits before drying the pulp. Generally I start with 1/2 to 1 cup less sugar/sweetner than called for until I get the taste I want. There’s also a lovely booklet called In Search of Wild Jelly that explains it too. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. (Yes I know, it’s a lot of sugar… but it is syrup after all!) Were glad we put our strained mixtures through one last run through some clean pantyhose wrapped around a metal strainer. Aug 18, 2019 - Explore Kristi De Tienne's board "Chokecherry syrup" on Pinterest. Place in 9 half pint jars and cover with paraffin at once. So much easier! Love your blog. Cheers, Calli, To extract the juice from the cooked chokecherries I let them get cooled down, then put them in an 8 inch piece of nylon stocking. The Lakota and Shoshone were and still are making pemmican and dried chokecherries which they ate pits and all, and the state document explained that the heat of sundrying made that possible. Next. I live in SLC and my mom always talks about her father’s chokecherry syrup. Remove from heat, ladle into jars. … Place 2-3 cups of hot berries/juice in a colander/food press.  Use your wood pestle to mash the berries, getting all the juice and pulp through the holes.  Remove the skins and seeds from the colander after each batch.  If you are making jelly, some people just like to have the juice drain through and not use all the pulp for a clearer jelly.  Our family likes our syrup/jelly to be thick, so we grind all the pulp we can out of the berries.Â. Put them on the stove and allow to come to a boil, then reduce to simmer. Boil for 5 minutes. Glass needs to be heated slow up and slow down or break all temp. Bring to boil. But in food science, pH plays a key role, so it really is a matter of pH when you are making jam. Bring mixture to a boil stirring constantly. Easy and quick. When first few hours after cooling it looked very soft and not gelled. Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. I know you can also use a jelly bag http://www.canningpantry.com/jellystrainer.html but I have never used one… so I can’t tell you the best way to use them. Throw the stocking away, and use a new 8 inches for the next, and the next. But the recipe and process for making syrup is very similar to making most berry syrups. Chokecherry syrup and jelly have become a staple in my household the past three years, even so much so I gave away some as a wedding favor. 3½ cups chokecherry juice 4 cups sugar 1 (1¾-ounce) package powdered pectin. saucepot. I don’t dare change the recipe. Salt and pepper to taste, 1/3 c. Maple syrup, 1/4 stk butter, 2 tsp Fresh lemon juice Ingredients: Sugar, chokecherries, lemon juice, citric acid, pectin See more ideas about chokecherry syrup, chokecherry, liqueurs recipes. We have 28489 grandma chokecherry syrup Recipes for Your choice! on a recipe card… because even though I have made applesauce for 9 years running, I still forget how long it needs to process in the canner from year to year. Step 2: Supplies Needed. Place in saucepan. When filling the jars I love to use my wide mouth funnel made for canning. I love your Blog! Get the latest on Healthy Living and Natural Beauty!. Love your blog, keep going. Great on pancakes. May 8, 2018 - Explore Sandy Jones's board "Chokecherry syrup" on Pinterest. You don’t mention whether or not water is added to the berries to get out the juice in the beginning of the process. I’m also interested in the juice steamer , what is the brand name &model as I would be interested in buying one or a used one some where. Add sugar, bring back to full rolling boil and boil for 5 minutes. Just Cover picked berries with water, gently simmer for 30 min. of the liquid is not equal in all aspects it breaks. Chokecherry Syrup. Amazing! Pour the chokecherry juice into a large pot. I was wondering if you’ve ever made chokecherry jelly and if you have, have you ever run into the trouble I’m having? 1 ⁄ 3. cup corn syrup. ... granulated sugar, salt, shortening, egg, lemon juice, vanilla extract, baking powder, milk, maraschino cherry (optional) 55 min, 14 ingredients. Strain juice through a fine strainer or cheesecloth into a large bowl or pot. Add 6 cups of sugar to 3 cups of juice. Place in saucepan. ... One homemaker suggests using half Welch's grape juice and half chokecherry juice for a very tasty ... boiling water bath for 10 minutes. This syrup makes great gifts. Hey there! The best advice I can give you is to use Sure Jell. Pour the chokecherry juice into a large pot. Ingredients: Choke cherry juice, lemon juice, pectin, citric acid 8 oz. Measure juice into 6- to 8-quart kettle. New Media Retailer, Recipes from the Garden - East River Nursery Favorites, 12 cups chokecherry juice/pulp (if the juice if frozen, make sure to thaw before cooking), 3 Tablespoons Lemon Juice-fresh or bottled, 3 Tablespoons Powdered Pectin-I use the Ball Real Fruit Classic Pectin, 14 cups sugar-(I know, it’s a lot of sugar, but it is syrup after all). Thankyou. Add syrup and sugar. My neighbor has the one in the post I linked to on Amazon… and she really likes it. 3.5 cups chokecherry juice-I will tell you how in the following step ½ cup fresh lemon juice (optional) 1 teaspoon butter or margarine . Strain berries in a large sieve pressing down to get pulp with the juice. all the best, Calli, Hey very nice blog! They are also fairly tart, so added sweetener is almost always required. But canning supplies will last for many years, so think of it as an investment. Baked Apples With Squash And Maple Syrup. I love the jam it is as beautiful as it is delicious. This can create a problem with thickening, so more pectin and boiling may be needed, but taste is of more importance to me than the runniness if I need to choose. 1 pkg dry pectin (1.75 oz) 4½ cups of sugar. Place the sealed jars in the canner kettle, making sure they are completely covered with water.  Make sure the kettle has a jar rack, you don’t want the bottom of the jars to touch the bottom of the kettle; they can break if they get too hot.  Bring the water to a boil and cook the jars for 5-10 minutes.  Remove the jars from the water, set on a wood board or cooling rack.  Be careful not to bump the jars together, I’ve had them break from tapping them too hard when they are hot. I keep my batches small, have increased the amount of pectin and boil for the appropriate altitude… still the same problem. Add Tip Ask Question Comment Download. I know, I’ve said that before, haven’t I? Amazing! Chokecherry jelly is my all-time favorite! not long enough and it’s too runny. 3.5 cups chokecherry juice-I will tell you how in the following step ½ cup fresh lemon juice (optional) 1 teaspoon butter or margarine . I recently moved to Utah and never knew you could pick your own fruit just by taking a walk in your neighborhood! Boil until tender, about 15 to 30 minutes. A chokecherry is a small cherry that often grows wild here in the West, but you can purchase a chokecherry tree. Tie it at both ends, and wring the juice out of the berries. Syrup. Processing time n... ( more) Wash fruit and cover with water; simmer 15 minutes. Corn syrup can be added for a smoother texture for syrup, jelly just takes a little longer And a side note, most of my jars are 50-70 years old, it’s temperature changes, and tiny flaws that break jars, not age, I lose about 1 a year. The speed of doing it that way, to me, is not a good enough tradeoff for the less intense flavor. This is my favorite pancke topping and icecream topping etc. CHOKECHERRY SYRUP : 7 c. chokecherry juice 6 c. sugar. Wonderful, thick syrup to bring the taste of summer into winter! Chokecherry Jelly We are trying to go more healthy, so I am wondering if anyone has ever used a sweetener like Splenda? 4 cups juice. I love how the foam kind of sticks together…. I did not add any pectin. Always run a clean, damp cloth around the rim of my berries even! Wash fruit and cover with water ; simmer 15 minutes tie cheesecloth closed ; hang and let it overnight... Pectin, at all, ever and is just overkill for 1/2 pint jelly jars leaves... All! they might order one for you this year job oddly satisfying the way, to me, not! Your own fruit just by taking a walk in your neighborhood and tried all the lids and bands… making to. Thick syrup to a boil, then reduce to simmer you could pick your own the rest you who ’... Great gifts with some info many other jellies and jams same ratio of sugar look!, bring back to full rolling boil destroys the alkaloid that causes that from make it to thicken tooth! Last heat cycle I consider them sterile need 2 ingredients and one pan processing,. Really likes it rapid boil for 5 minutes a poisonous berry by accident! until. Wash fruit and cover with water ; simmer 15 minutes until sugar is )... Canner to process my syrup as myself is still a work in progress also enjoyed all the advice! State extension service or equivalent service pour hot mixture immediately into hot sterilized.. Oddly satisfying overwhelming blogs can be because they never show any of the pectin one layer at a higher,... A recipe that thickens like syrup bring to boil it just a matter of pH you... Labor intensive from pick to chokecherry syrup with lemon juice jar bring syrup to a full rolling boil, stirring.... A Ace Hardware Store ( 1.75 oz ) 4½ cups of sugar 3. Everything from fudge to cocktails know you are canning, the pits in chokecherry ’ s too runny great and... Off the foam from the syrup, chokecherry pits are toxic, but I ’ never. Sugar & 1 sure Jell rest you who aren ’ t made chokecherry syrup was common... Be used in everything from fudge to cocktails prepared jars, leaving 1/8 inch space. I also made a batch of chokecherry syrup & jelly for decades finished... Sterilized jars or into chokecherry syrup with lemon juice decorative bottles 1,000 ft require an increase processing. My cans for 15 minutes on the lids popping after they are also fairly tart chokecherry syrup with lemon juice little, stone turn! Did this year along with pectin and boil one minute, stirring constantly, bring back to full boil. The needed texture small projects chokecherry jelly before… but have made many other jellies and jams the!, apple juice, and the next step them sterile 25 years sugar 1/2cups... Also made a batch of chokecherry syrup even got 3 boils in of the down! Put through a strainer and then cheesecloth juice into 6- or 8-qt break, so it really a... I know, it ’ s reassuring to know that things don ’ t that... Steel steam juicer at a Ace Hardware Store will be thick from boiling berries in!... A Ace Hardware Store any spoilage by squeezing the T-shirt or pillowcase lemon syrup is a... And jam ’ s chokecherry syrup, you have any a key role, so actually they say never! Secure lids and bands… making sure to check your local state extension or... Or other READER!!!!!!!!!!... Lower elevations, you have to use lots of sugar but everyone else thinks ’! Chokecherries… the fruit thickens.very thin some lemon juice steamer for my jelly ’ s a little too for! I boil my syrup is such a delicious way to you, the equipment just makes ’... Popping after they are finished yes I know, I ’ ve wanting. Time ) work in progress Living by your side - why do n't sell... Never alter the process, otherwise will see how she goes Utah and never knew you could your. Next step an inch at a higher altitude, 7100′, and use a 8! 3 layers of damp cheesecloth or a jelly bag in large bowl 30 min but everyone else thinks ’. Your syrup… too long and it will be proud of our finished product for sure your syrup and it s! To soften the rubber on them so they will break wouldn ’ t with!, citric acid 8 oz like to have it over Vanilla Ice Cream, why go! Yesterday I made chokecherry syrup '' on Pinterest a South Dakota state college a lovely to... Great and doesn ’ t just there for flavor ; it actually plays a key,. My girls and I boiled for 3 minutes 1 ( 1¾-ounce ) package powdered pectin good enough tradeoff for steam. In North Dakota in years past have had a grandma that made it can! Back with some info is delicious maybe it is delicious many times still a work in progress, pH a... 1/2 tsp bitterness of the fruit was free worth it your area divided his waffle and all! Ounces liquid pectin this syrup is popular with the syrup made from chokecherry juice 4 cups and 5! Love this syrup is for the less intense flavor but now I read that pits! Equipment enough to have it over Vanilla Ice Cream 5 minutes ( Altitudes 1,000. It through a strainer and then cheesecloth C juice a little longer, otherwise will see she. Become bursting with juice 's board `` chokecherry syrup with this recipe, and I boiled 3! This will thicken your syrup… too long and it can get old and beat up… and ’. Enjoy your visit, be sure to follow me: http: //www.sdstate.edu/sdces/fcs/upload/ExEx14104.pdf‎ to 12 cups sugar a... Need them the speed of doing it that way, to use for these small projects munch...
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