Try this research-tested recipe for chokecherry syrup courtesy of University of Wyoming Cooperative Extension.
- 4 cups, Chokecherry juice
- 4 cups, Sugar
- 1 package, Powdered pectin
Yield: Half-pint jars.
Wash fruit. Place fruit, including stems and pits, in a large saucepan and barely cover with water. Heat to a boil and reduce the heat so fruit gently boils. Cook for 10 minutes or until soft. Fruit can be crushed as it cooks. Then strain all cooked fruit juice through a jelly bag or several layers of cheese cloth.
- Measure 4 cups of juice into a large saucepan.
- Combine juice, sugar, and pectin in saucepan; boil until mixture coats a metal spoon.
- Pour hot mixture immediately into hot, half-pint jars, leaving ¼-inch headspace. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).
- Dampen the jelly bag before adding fruit juice.
- Wipe rim clean of any food particles to ensure the jar seals properly.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by University of Wyoming Cooperative Extension. Do not modify ingredients.