Chokecherry Syrup

After picking your chokecherries, you’ll need to extract the juice. I use a steam juicer or you can use a jelly bag.

To make the syrup, start with 3 cups chokecherry juice in a medium sauce pan. (Don’t make the pan too small because it does boil up.) Whisk in 6 cups of sugar and stir over medium heat. When syrup comes to a full boil, boil for 1 full minute. Remove from heat and add 1/2 teaspoon pure almond extract.

Pour into 7 sterilized 1/2 pint jelly jars. Process in a canner for 10 minutes. (15 minutes for me, since I’m at altitude.)

This recipe does not serve 7. It makes 7 half-pint jelly jars. That serves a lot!