Posted August 14, 2020 by Prairie Wife - 5 comments
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.
I don’t want to play favorites, but I personally prefer the jelly to the syrup…while The Cowboy is the other way around.
This Chokecherry syrup tastes amazing on pancakes or waffles, and we also like to have it over Vanilla Ice Cream!
Prep Time: Depends on how many kids are actually picking chokecherry’s and how many are playing.
Cook Time: For all of the steps you can plan on 2 hours or so per batch.
Serves: Makes Approx 9 Pints of Chokecherry Syrup
Supplies Needed: Canning jars and lids, large pot and strainer, glass bowl, measuring cup, spoon.
As many chokecherries as you can pick!
8 cups of chokecherry juice (see below for instructions)
14 cups of sugar
2 tbsp of dried pectin
1/2 tsp of almond flavoring
To make Chokecherry Juice.
- Fill a large pot with chokecherries and cover them with water.
- Bring to a boil and then simmer for 20 minutes.
- Stir occasionally and mash berries with a handheld potato masher.
- Strain juice through a fine strainer or cheesecloth into a large bowl or pot.
To make Chokecherry Syrup
- Put 8 cups of chokecherry juice into a large clean pot along with pectin.
- Stir and bring to a boil.
- When boiling slowly add all of the sugar, stir well.
- When ingredients are totally combined, allow them to vigorously boil for one minute.
- Add Almond flavoring.
- Reduce heat and simmer for 5 minutes.
- Carefully pour the mixture into canning jars and seal according to your preferred method.
The not so secret ingredient with the syrup is the Almond flavoring…but be careful if you’re tweaking the recipe to make it your own. It’s a fine line between too little Almond flavoring and too much!
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