Chokecherry Syrup II


4 1/2 pints


3 cups chokecherry juice
6 1/2 cups granulated (white) sugar
1/4 teaspoon almond extract


Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft. Mash gently and strain the chokecherry juice through a sieve or cheesecloth.

Pour 3 cups juice into a large kettle; stir in the sugar. Cook on high, stirring constantly. Boil hard for 1 minute. Remove from heat and skim foam. Add extract if using (almond extract gives a stronger cherry taste).

To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

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