Best Chokecherry Syrup Recipes

CHOKECHERRY SYRUP

Steps:

• 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.

GRANDMA'S CHOKECHERRY SYRUP

Steps:

• bring all ingredients to a boil for 3 minutes.
• Remove from heat
• pour in jars.
• seal jars and store.

CHOKECHERRY PANCAKE SYRUP

Steps:

• Boil 5 minutes.
• Seal in jars.
• Very delicious on pancakes.

HOMEMADE CHOKECHERRY SYRUP

Steps:

• Boil water and berries for 1/2 hour.
• Strain.
• For every 4 cups of syrup add 6 cups of sugar.
• Bring to a rolling boil.
• Add 1 package of Certo.
• Boil 1 minute more.

CHOKECHERRY SYRUP

Steps:

• Place ingredients into a heavy kettle, bring to a boil.
• Simmer for 20 minutes.
• Remove from heat and pour into sterilized jars.
• I also process for 15 minutes.

CHOKECHERRY PANCAKE SYRUP

Steps:

• 1-Barely cover cleaned chokecherries with water. 2- Bring to a boil and simmer 10 - 20 minute ( I just strain through a sieve as I am not entering in the Fall Fair!) 3- Measure juice into heavy pot and add everything but the sugar. Whisk and bring to a boil on high. 4- Add sugar all at once and stir until boiling. Reduce heat and simmer for 10 min on induction cooker (up to 20 minute on regular stove)
• Process jars using the direction for Jelly on your Pectin package.