Prep 15 mins
Cook 15 mins
I finally found a recipe that thickens like syrup! Great on pancakes.
- 3 cups chokecherry juice (see first step)
- 6 1⁄2 cups sugar
- 1⁄4 teaspoon almond extract
- 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.
I did use the butter to reduce the foam and it worked! I just happened to have a leftover pancake from breakfast to do a taste test with what little syrup that didn't fit in the jar. Oh my...I really am going to enjoy this on my french toast some cold North Dakota morning!
Delicious!! With 8 gallons of chokecherry juice to use, I really appreciate a great recipe like this! I added 1/4 tsp real butter at step 3 from previous experience and it REALLY helps reduce the foam to almost nothing. Great recipe, thanks so much! ~TJ
I just finished making 5 batches of this syrup. For the first batch I was a little cautious and boiled for 1 1/2 minutes just to be sure it wouldn't be too runny and it was almost too thick! For the remaining batches I followed the recipe exactly and the result each time was a syrup of perfect consistency. Thank-you for this recipe.