Chokecherry Syrup


about 3 pints


8 cups ripe choke cherries, stemmed and un-pitted
1/2 cup water
1/2 of a 2-ounce box of pectin crystals
4 cups (2 pounds) granulated (sugar)


Place the chokecherries in a large saucepan with the water and mash well. Bring to a boil, reduce heat and simmer, covered, for 10 minutes. Remove from heat.

Strain mixture through a jelly bag and measure juice. Add (about) 4 cups of the strained juice in a saucepan, add the pectin crystals and mix well; bring to a boil, stirring frequently. Stir in the sugar and boil hard for 1 minute. Remove from heat.

Skim any foam from the surface and pour into hot sterilized jars.


Store in refrigerator.

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