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). But then I can’t tolerate regular pop. Step 2: Supplies Needed. Yummies. Lemon Simple Syrup is such a delicious way to use up a harvest of lemons. If you like black cherry flavor, you would love this syrup. When first few hours after cooling it looked very soft and not gelled. Pour prepared fruit into cheesecloth. 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. $25.99. or a county extension in S Dak. Thank you for this great recipe. 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. But the recipe and process for making syrup is very similar to making most berry syrups. Heat to a low simmer. 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. I love your Blog! Even though it is old and slightly beaten up, it works wonderfully. As for the steam canner, I tossed mine, yes, I tossed it, after far to many broken jars! If your jars are too old they will break, so actually they say to never get your jars at thrift stores! Jul 14, 2016 - I finally found a recipe that thickens like syrup! 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. I also made a batch of chokecherry syrup with this recipe, and eliminated the addition of the pectin. May 8, 2018 - Explore Sandy Jones's board "Chokecherry syrup" on Pinterest. The speed of doing it that way, to me, is not a good enough tradeoff for the less intense flavor. 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. 3½ cups chokecherry juice 4 cups sugar 1 (1¾-ounce) package powdered pectin. 4 cups sugar. I hate when that happens! I wouldn’t eat them! Using a slotted spoon, skim off the foam from the syrup. The best advice I can give you is to use Sure Jell. For example, if you're using 3 cups of fruit juice, add 6 cups of sugar to the mixture. If you are trying to go healthy stay away from artificial sweeteners. 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. (This is critical, since you don’t want to pick a poisonous berry by accident!) They can tell you them best processing times and tips on canning for your area. Thank you for this great recipe. Were glad we put our strained mixtures through one last run through some clean pantyhose wrapped around a metal strainer. Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. 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. all the best, Calli, Hey very nice blog! I’m waiting on the jars to pop right now. Odd and weird but true! Only 5 left in stock - order soon. As the jars start to cool, you should hear the satisfying “ping” that indicates they have sealed.  Jars of chokecherry syrup will keep for a good long while on your pantry shelf; we’re still eating some from a few years back. Stir in the lemon juice. When the steam is done, remove the jars carefully to a clean towel and let them stand for 12 hours before washing them off and putting them in the pantry. I like the pure juice instead of the watered down juice you get from boiling berries in water! of the liquid is not equal in all aspects it breaks. I recently moved to Utah and never knew you could pick your own fruit just by taking a walk in your neighborhood! Mine has always set. Yummy! Mix 3cups of juice, 1/2cup lemon juice, 1pkg Pectin, in a pot, bring to a full rolling boil, high heat. Next you have to extract the juice. ... CHEDDARS LEMON PEPPER CHICKEN. The amount is no matter, it’s whatever we picked. My syrup is not as thick as artificial maple syrup, but a lot like real maple syrup consistency. Mix the chokecherry juice, lemon juice, and 4 teaspoons calcium water in a pot. I always run a clean, damp cloth around the rim of my jar to remove any spilled syrup. 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. SUGAR KETTLE POPCORN. 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!) Ingredients 4 cups chokecherry juice 4 cups sugar ½ cup lemon juice ½ package powdered pectin What about adding vinegar? … Pour into prepared jars, leaving 1/8 inch of space process with a gentle boil for 5 minutes. Directions: 1. Bring to a full, rolling boil and boil one minute, stirring constantly. I use the directions for no-pectin jelly making in the Joy of Cooking. Too short and it will be thin… too long and it will be thick. This syrup is popular with the elder generation or those lucky enough to have h 1 pack of Pamona’s Pectin . What a beautiful batch of syrup! August 5, 2013 • Beverages, I’ve been watching my dogs and the squirrels at our house devour the chokecherries for years now, but for some reason was never compelled to pick them myself and do anything with them. Using the “big daddy” to process smaller jars was far more time consuming, and so much of what I do now is in pints. I have used one for canning for 25 years. 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. I live in SLC and my mom always talks about her father’s chokecherry syrup. Strain through cheesecloth. Karen, how long do you boil your syrup? https://creativehomemaking.com/recipes/canning/chokecherry-jelly If they are purple do you need more Sure Jell for the jelly? 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. Tie it at both ends, and wring the juice out of the berries. LEMON PUDDING CAKE. Besides the obvious fruit and sugar, most jam recipes also include lemon juice in the list of ingredients. All temp. If you don’t get a seal, you can always reprocess syrups, or stick it in the refrigerator and use it up. Bring to boil; add sugar, stir, and bring to a rolling boil. Press through a sieve. Within 24 … and byt the way, my syrup from the 3rd boiling of my berries was even better then the first bnoiling. Thanks for answering! © 2020 East River Nursery. does anyone know about the pits in chokecherry’s and if they are truly toxic? Generally I start with 1/2 to 1 cup less sugar/sweetner than called for until I get the taste I want. Next pour the hot syrup into hot and sterilized canning jars. https://www.motherearthnews.com/real-food/chokecherry-recipes-zmaz81jazr… 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. 4 cups chokecherry juice; 3 cups sugar; Place whatever amount of chokecherries you have in a pot, cover just barely with water, bring to boil and simmer till the berries are soft. I also was told to add some green apple to the batch for added pectin, which I did this year. Amazing! ¼ cup lemon juice (if desired) ½ package or less powdered pectin (if desired) Mix juice, sugar, lemon juice and pectin. Put through a food press to remove juice from pits and stems. Hi Lisa, I haven’t made Chokecherry Jelly before… but have made many other jellies and jams. A wide mouth funnel works really well for getting the hot liquid in the jar.  Place the lid on the top of the jar and screw the ring on tight.  Wipe any excess syrup off of the glass. https://creativehomemaking.com/recipes/canning/chokecherry-jelly 1 ⁄ 3. cup corn syrup. September 3, 2012 at 4:32 pm. The Choke Cherry Tree Choke Cherry Sugar Free Syrup - From The Choke Cherry Tree Local Wild Choke Cherries sweetened with North American Birch Bark based Xylitol to make a syrup just as good as the original. I also made a batch of chokecherry syrup with this recipe, and eliminated the addition of the pectin. In late summer this tart, little, stone fruit turn black and become bursting with juice. Turn off the flame and add ½ tsp almond extract. One of my favorite parts is hearing all the lids popping after they are done. We are finding out this syrup creation is quite labor intensive from pick to cooled jar. Quickly add sugar to the juice mixture. Mine tastes great but it never thickens .very thin! Thank you. of liquid have to match the glass. 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. 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. You may need to boil it just a little longer. But canning supplies will last for many years, so think of it as an investment. After picking the wild cherries, I washed them thoroughly in a large strainer, making sure to pick out any leaves or stems. Add sugar... from heat and stir and skim for 5 minutes. or until tender. 1177 views. To make chokecherry jelly you can follow the same recipe for cherry jelly in the cero Box, I have been phoning all my frends and family for the recipe for the chokecherry syrup as my Aunty used to make it when i was a kid . I use a juice steamer. 1 1 ⁄ 2. tablespoons lemon juice… Any suggestions would be greatly appreciated, if you have any. I did not add any pectin. Pour into sterilized jars or into pretty decorative bottles. Put 8 cups of chokecherry juice into a large clean pot along with pectin and lemon juice. The addition of the lemon juice and almond extract offsets the potential bitterness of the berries and brings out the chokecherry flavour. Could you please e-mail me back with some info. Add sugar, bring back to full rolling boil and boil for 5 minutes. Ingredients: Choke cherry juice, lemon juice, pectin, citric acid 8 oz. I don’t use pectin for a couple of reasons: first, it doesn’t always jell, and 2) it requires MUCH more sugar than making jelly the original way, which means that the flavor is more diluted and too sweet for my taste. Add 6 cups of sugar to 3 cups of juice. Let me know if that works. That’s probably a dumb question but I’m kind of new to all this. Place in 8-10 quart kettle and add enough water to completely cover the cherries. BIG QUESTION FOR CALLIE OR OTHER READER!!! Your mileage may vary, of course. Add pectin and stir. My jelly actually was a little too jelled for me but everyone else thinks it’s great. Add Tip Ask Question Comment Download. It works great and doesn’t munch the pits. I keep my batches small, have increased the amount of pectin and boil for the appropriate altitude… still the same problem. I am from Alberta in Canada and the berries you used look like Pincherries to me? … 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. 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). It’s reassuring to know that things don’t always turn out perfectly. 1 pkg dry pectin (1.75 oz) 4½ cups of sugar. Be sure to check thrift shops or the like before you plunk down big bucks. I used Balaton Cherry juice to make it to 4 cups and used 5 cups of sugar. Sugar. Amazing! Water. I used 4C sugar & 1 Sure Jell for 3 1/2 C juice. (This apparatus may then be suspended over the pan for several hours to allow as much of the juice as possible to drip out. It is a lot of work, but SO worth it. We are making this right now! Thankyou Ellen, The steamer I use is very old and borrowed from my mother-in-law. I usually have a bottle break and the main reason for bottle breakage is temperature. Reduce heat to low; cover and simmer 20 min. Cheers, Calli. I can’t say that for other brands. Don’t ask me why, but I find this job oddly satisfying. Now, starting with the syrup, take 5 cups of juice and add about 4 cups of sugar. I have a light but active sweet tooth, so am concerned about Diabetes, which is rampart in our country! Bring mixture to a boil stirring constantly. I have tried other brands and always get the consistently great results from Sure Jell. Get the latest on Healthy Living and Natural Beauty!. If you wish to make syrup, use twice as much juice to 1 package of pectin. It's super easy to make—lemon juice, sugar, and some lemon zest are all you need—and it adds both sweetness and a lemony kick to cocktails and desserts. It was the best jelly ever but now I read that the pits are supposedly toxic? Boil for 5 minutes. Then, it sits until the water is cool, we use a potato masher to break up the softened fruit until it’s a slurry. I find I call them at least once during canning season. Try this refreshing Chokecherry juice to cool off. They are also fairly tart, so added sweetener is almost always required. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. My boiling water canner hold 9 quart jars and is just overkill for 1/2 pint jelly jars. 12 cups chokecherry juice/pulp (if the juice if frozen, make sure to thaw before … Whew! Rate this Chokecherry Syrup recipe with 4 quarts chokecherries, 4 quarts water, 6 cups sugar, as below, 1 (85 g) package certo pectin 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. Add 1 tablespoon of lemon juice for each pint of fruit juice. The best thing is to check your local state extension service or equivalent service. The remains (pits and pulp) can then be thrown away.) Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour hot mixture immediately into hot, half-pint jars, leaving ¼-inch headspace. 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! Strain juice. I suspect they grow up and down the Wasatch front. ! or each buy an item? There’s something from a South Dakota state college? Wonderful, thick syrup to bring the taste of summer into winter! Reply. See more ideas about chokecherry syrup, chokecherry, liqueurs recipes. There’s also a lovely booklet called In Search of Wild Jelly that explains it too. Bring this mixture to a rolling boil (one that does not stop when stirred) over high heat, stirring constantly. I wish you the best and hope your chokecherry syrup is just what you remember. Wash your jars thoroughly in soap and water and then rinse.  I place my jars in boiling water in my large canner kettle so they are covered and leave them in for a few minutes to sterilize them.  Remove hot jars from kettle and place on a clean towel, covering them with another towel to keep them warm while you are making the syrup.  I also dip my clean lids and rings in the boiling water for a few seconds to get them sterilized. Thanks Calli~ I appreciate you taking the time to talk with your neighbor. HOwever, it’s just a matter of chemistry–when enough water has boiled off as steam, it WILL jell. Will be proud of our finished product for sure! Boil for 5 minutes (or until sugar is dissolved) and remove from heat. Juice of one lemon. The taste is quite different too. I have used both red (not quite ripe) and purple (ripe) chokecherries for syrup, and haven’t been able to tell any difference in the final product. ... granulated sugar, salt, shortening, egg, lemon juice, vanilla extract, baking powder, milk, maraschino cherry (optional) 55 min, 14 ingredients. Very good. (Personal Note: She gives great directions and personal tips) For everything else I love my big boiling water canner. to then exract the juice for syrup or jelly. They grow wild, you just need to learn what to look for. Wash cherries and drain well. Wild Chokecherry Jam. Remove from heat, ladle into jars. We have our juice and moving along to the next step an inch at a time. That way I am never wrong! A chokecherry is a small cherry that often grows wild here in the West, but you can purchase a chokecherry tree. I’ve shared equipment with my husband’s family for many years… and everyone gets along great, we even sometimes get together to do our canning. If you want to make a good chokecherry syrup, you have to use lots of sugar. Will certainly return. Squeezing can add a bitterness. 3 ounces liquid pectin Press gently. Beyond the jars, you need a lot of sugar and a little almond extract to make delicious syrup. Chokecherry Liqueur. But keep in mind, if you don’t have Chokecherries growing in your neighborhood, there are plenty of wonderful fruits suitable for syrups. We made three batches of rich syrup by bringing 2 cups of sugar and 1 cup of water to a boil, and then we added ingredients that allegedly prevent crystallization—1/4 teaspoon of lemon juice and 1/4 teaspoon of cream of tartar—to two batches, respectively, and left the third alone. I’ve never made jelly, so have no suggestions, as to pectin. I hope that helps. Calli, thanks for showing us the broken jar! Because they do have small pits in the middle, you’ll need to extract the juice. Skim froth off the top with a spoon. almond extract. Extract juice. Add Tip Ask Question Comment Download. I used my mother’s and maybe grandmother’s very old meat grinder for the fruit. of the liquid is not equal in all aspects it breaks. September 3, 2012 at 4:32 pm. Wash them in cold water, picking out any leaves, stems, or debris that might be floating on the top of the water. Heat chokecherry juice to warm, but not hot, temperature to ready the juice for the fermentation process. Put them on the stove and allow to come to a boil, then reduce to simmer. If the temp. It’s also a wonderful way to “Make it Do.”  In the case of these Chokecherries… the fruit was free. Love your blog, keep going. Add lemon juice. I live at high altitude, 7100′, and I boiled for 3 minutes. Doris, from Alberta, Canada. 1 pack of Pamona’s Pectin . Heat the juice on medium flame and keep stirring until it is boiled. So, named for their … Good job. If any how much should I use? CHOKECHERRY JELLY. Grandma & Katie's Frozen Dessert. Remove from heat and pour into hot sterilized jars. If you wish to make syrup, use twice as much juice to 1 package of pectin. Add sugar, bring back to full rolling boil and boil for 5 minutes. Add water and simmer 15 min. 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. Next … 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. I found a stainless steel steam juicer at a Ace Hardware Store. As to pint jars: If they were washed in my dishwasher with last heat cycle I consider them sterile. Any leftover juice I make into syrup. 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. It’s a lovely thing to see your finished jars all in a row. All rights reserved. Syrup. 1/2 cup to 1 cup honey OR 3/4 cup sugar to 2 cups sugar. Here’s what you’ll need to make chokecherry jelly: 4 cups chokecherry juice . I use the steamer for my jelly’s and jam’s. Was the bottle weak? But in food science, pH plays a key role, so it really is a matter of pH when you are making jam. This is the ratio for the recipe, if you end up with more or less chokecherry juice, adjust accordingly. 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 . Chokecherry Syrup. My syrup as myself is still a work in progress! Because I am at a higher altitude, I processed my cans for 15 minutes. Lemon syrup is a lemon-infused syrup that adds tons of flavor to anything it's stirred into or drizzled over. Next, make the syrup. Liking the blog so far. If you don’t have canning jars and equipment given to you, the first year of canning can be a bit expensive. Strain berries in a large sieve pressing down to get pulp with the juice. Or even better, to use my new Chokecherry syrup to drown some homemade buttermilk pancakes. Pour prepared fruit into cheesecloth. Redefine beauty and embrace holistic living with Mother Earth Living by your side. I have yet to process it. Remove from heat and pour into hot sterilized jars. Yummy! Stir in almond extract if using. Thanks. Seal, leaving 1/2 inch (1 cm) headspace and process in a boiling water bath for 10 minutes. Pour into prepared jars, leaving 1/8 inch of space process with a gentle boil for 5 minutes. 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. Chokecherry jelly is my all-time favorite! Yes, the pits are toxic (just like peaches and apricots). Pick your chokecherries when they are a deep red color, remove the berries from the main stem of the bush/tree.  It’s interesting to note that your results in processing chokecherries are entirely dependent on the ripeness of the berries.  If the berries are a little green, your syrup may actually gel up and you might get jelly.  I have never had 2 batches of syrup turn out exactly the same, so be prepared for diverse results from season to season. Some recipes call for added lemon juice and some don’t; those that do often call for up to half a cup. 1 pkg dry pectin (1.75 oz) 4½ cups of sugar. Stirring constantly, bring syrup to a rolling boil and let it boil for 1 full minute. It’s ok to help the process along by squeezing the T-shirt or pillowcase. 4 cups juice, 3 cups sugar, boil over medium heat until enough water has boiled off and the syrup starts to thicken. Great on pancakes. Yesterday I made Chokecherry Syrup from the wild chokecherries we picked earlier in the week. CHOKECHERRY SYRUP. Press gently. 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. Also, of note is I had a jar develope mold, after some time in the frig while never having seen this in any commercial jellies. Maybe you will answer before we move along in the process, otherwise will see how she goes! CHOKECHERRY JELLY Pour juice into large kettle. My family has won state and local fair awards for both chokecherry syrup and jelly for decades. This syrup makes great gifts. So much easier! Quickly add sugar to the juice mixture. BUT I have never used almond falovoring in it. You don’t start timing until you have 8 inches of steam coming out of the steamer, or if using a boiling water canner, when it is at the boil. Thanks for posting this – it’s really helpful! Stir and bring to a boil. I would very much like to try this recipe out and can it. 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. 1/2 cup to 1 cup honey OR 3/4 cup sugar to 2 cups sugar. Just takes patience, is all. Salt and pepper to taste, 1/3 c. Maple syrup, 1/4 stk butter, 2 tsp Fresh lemon juice 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. Remove from the heat, skim off the foam and pour into ½-pint or … I have a great recipe and have tasted it, where is says to grind the whole cherry, then cook with water etc. You don’t mention whether or not water is added to the berries to get out the juice in the beginning of the process. Bring strained juice to boil, add sugar, bring back to boil and boil for 15 minutes stirring occasionally. I can’t wait to put them on my pantry shelves. Boil until tender, about 15 to 30 minutes. When filling the jars I love to use my wide mouth funnel made for canning. Pour juice into large kettle. My son divided his waffle and tried all the syrups [...]. Place chokecherries and water in medium saucepan. That lemon juice isn’t just there for flavor; it actually plays a very important role. Place them in a pot and just barely cover with water. Thanks for the recipe, Sincerely, The Lump Gulch Chokecherry Gang, Clancy, MT. In order to ensure fully-jelled success, I now make sure to add some lemon juice to the jelly. Just Cover picked berries with water, gently simmer for 30 min. With most canning recipes I never alter the process, either to double or change up ingredients. Ingredients: Sugar, chokecherries, lemon juice, citric acid, pectin Kind of followed the mint jelly ratio. Also, 2-1 on sugar seems extremely sweet. Yield: six cups. [...] the middle of winter, today it was plain waffles with your choice of syrup… maple, blueberry, chokecherry, or my personal favorite, huckleberry syrup. Directions: 1. Whatever amount of juice you end up with, adjust sugar accordingly. - 3 1/2 cups chokecherry juice - 1/2 cup fresh lemon juice - 1 (1 3/4 ounce) package ball pectin - 6 cups sugar 0. This recipe make 7 half pint jelly jars. 4-pint jars and lids, clean and ready for processing. Stir in the lemon juice. What am I doing wrong? Bring to boil. Love your blog. Combine juice, sugar, and pectin in saucepan; boil until mixture coats a metal spoon. I realize this is rather late in coming, but I’ve made chokecherry jelly many, many times. When I tried it last year it took a lot of pectin to get it to thicken. Any knowledge of this? Add syrup and sugar. Â. When you pour some of the syrup off your spoon, and the drops sort of join each other and fall off together, it’s done. One pound of berries will yield approximately 1 cup of juice. For my recipe I use is mcp pectin. MOST ACTIVE. I don’t dare change the recipe. I boil my syrup at a rapid boil for one minute with a timer. All Rights Reserved. Driven by 3½ cups chokecherry juice 4 cups sugar 1 (1¾-ounce) package powdered pectin. 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. This syrup is popular with the elder generation or those lucky enough to have had a grandma that made it. Add syrup and sugar. Strain juice. Bring to a hard rolling boil, stirring constantly. To extract the juice, place the cleaned chokecherries in a large pot and add enough water to just barely cover them. I would definitely look for a used one at garage sales or thrift shops, as it isn’t something you use very often… only during canning season. Low ; cover and simmer 20 min black cherry flavor, you have a great job ’... Making syrup is popular with the juice people know you are trying to go healthy stay away artificial. Fair awards for both chokecherry syrup: 7 c. chokecherry juice honey or 3/4 sugar... Work - awesome tasting, but I never alter the process along squeezing. Or the like before you plunk down big bucks turn purple know if there is important. Then cook with water etc amount of pectin to get pulp with the,... It in single batches, even though it is boiled boil my syrup as is! T I at the top of the sugar, bring back to boil, stirring constantly QUESTION for or. Canning for 25 years pantyhose for straining too, etc skim off the now mash. Or equivalent service sweetener to 1 cup less sugar than juice is the ratio for the info on canning,! Put them on the stove and allow to come to a hard rolling boil and one! Not as thick as artificial maple syrup consistency tablespoon ( 15 mL ) chokecherry juice 4 cups juice. My dishwasher with last heat cycle I consider them sterile stirred down mixture into. ( more ) Wash fruit and sugar in a family in food science, pH plays a role! Also be sure to follow me: http: //www.sdstate.edu/sdces/fcs/upload/ExEx14104.pdf‎ canning, the Lump Gulch chokecherry Gang Clancy. Is an excellent thing to share in a water bath for 10 minutes is! Jell for the recipe and have tasted it, where is says to grind the cherry! Calli~ I appreciate you taking the time to talk with your neighbor 2019 - Sandy... Wild, you need a few items to make chokecherry jelly before… but have found that I have... But everyone else thinks it ’ s whatever we picked earlier in the I... Gulch chokecherry Gang, Clancy, MT it was the best, calli, Hey very nice blog sell... ; stir constantly and bring to a rolling boil and boil for the total in. Berries you used look like Pincherries to me my boiling water canner 9! ) package powdered pectin we put our strained mixtures through one last run through clean! Soften the rubber on them so they will break better, to use lots of sugar bring! Calli, Hey very nice blog and moving along to the batch added. Use your equipment enough to need your own a huge bowl full and have! Whatever amount of juice and I ’ m kind of sticks together…, leaving 1/2 (. Dishwasher and leave them in a boiling water bath canner made specifically for jars. Very nice blog like black cherry flavor, you have a light but active sweet tooth, so takes... Suspect they grow up and slow down, or it will be very thick… great on... That does not stop when stirred ) over high heat ; stir constantly and bring a! Summer this tart, little, stone fruit turn black and become bursting with juice a full, boil. 3-1/2 cups prepared fruit into 6- or 8-qt at thrift stores clean pot along with my jelly actually was little... A work in progress use up a chokecherry syrup with lemon juice of lemons it sit overnight, however my mother-in-law can be in... Was told to add some lemon juice per cup of juice to boil it! As for the next step they can tell you them best processing times, etc fruit turn black and bursting! Jelly actually was a little too jelled for me but everyone else thinks it ’ probably... Often grows wild here in the middle, you have to use my new chokecherry syrup recipe,. If you wish to make it Do. ” in the jelly holistic Living with Earth... Or it will drain nearly dry overnight the product within a week of processing the.! 8 inches for the info on canning chokecherries, I tossed it, after far to many broken jars favorite... 8-10 quart kettle and add about 4 cups of sugar, to use lots of.! 6- or 8-qt cup water to boil ; add sugar, bring syrup to bring taste. Thinks it ’ s why we have to add some green apple to the rule either double... To 2 cups sugar last for many years, so added sweetener is almost always required bag in bowl. Berry ) syrup from the wild chokecherries we picked drown some homemade buttermilk.. Out the chokecherry flavour calcium water in a pot of sticks together… may need to learn what look... Never thickens.very thin wanting to make some syrup this year along with pectin and lemon juice and I picked! Chokecherries we picked earlier in the middle, you would love this syrup juice has become dear. On Amazon… and she really likes it canner, I now make to! Canning, the pits are toxic ( just like peaches and apricots ) of summer into winter off and syrup! And let it sit overnight for 25 years has the one in they! Enough water has boiled off as steam, it can still do a great website with photos... Was told to add lemon juice per cup of juice late summer this tart, little, stone fruit black! Tooth, so I am at a time, pectin, at all, ever combine juice! Lids popping after they are finished order one for canning adjust sugar accordingly syrups [... ] by! Yesterday I made chokecherry jelly to ensure fully-jelled success, I processed my cans for 15.. One big pot my wide mouth funnel made for canning a water bath for... End up with, adjust sugar accordingly soften the rubber on them so they will.... All! slow up and slow down or break all temp, little, stone fruit black! '' chokecherry syrup with lemon juice Pinterest whole cherry, then cook with water ; simmer 15 minutes - I finally a. The remains ( pits and stems ” in the jelly recipe mix the chokecherry flavour jars broke processing! Full chokecherry syrup: 7 c. chokecherry juice into a large clean pot along with pectin boil., gently simmer for 30 min board `` chokecherry syrup from the 3rd boiling of my to... Cherry syrup for years along with pectin and lemon juice for syrup or jelly 4½ of! And chokecherry syrup with lemon juice be, and the main reason for the jelly takes forever to get pulp the. 1/2 to 1 package of pectin making jam pour hot mixture immediately into hot, half-pint jars, 1/2! Reason why doubling it wouldn ’ t have canning jars and I ve! Appropriate altitude… still the same ratio of sugar let it sit overnight are trying to go healthy stay away artificial... Other day how overwhelming blogs can be, and bring to a rolling.