Chokecherry Syrup

1. 1

   Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.

2. 2

   Mash gently and strain the chokecherry juice through a sieve or cheesecloth.

3. 3

   Pour 3 cups juice into a large kettle; stir in the sugar.

4. 4

   Cook on high, stirring constantly.

5. 5

   Boil hard for 1 minute.

6. 6

   Remove from heat and skim foam.

7. 7

   Add extract if using (almond extract gives a stronger cherry taste).

8. 8

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

No additional tips available.