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.
Excellent recipe! However, being a food scientist, I can't leave anything alone! I discovered that increasing the boil (hard boil which can't be stirred down) to 3 - 5 minutes produces a spoonable, not pourable product, but which beautifully melts out across a hot pancake and resists soaking in. My first batch crystallized over time - as honey does. You can inhibit crytallization by including 1/3 C corn syrup in the boil. If you want extra-fancy, try adding 1/8 C raspberry juice and an extra 1/8 C sugar. Be sure to add the almond extract!
Made this last summer when we had a lot of chokecherries. I have been using it all winter and is great with pancakes, and sausage. YUM.
This is the best chokecherry syrup I've ever made or had! Friends of ours used to make some and shared a few jars with us, but it was always runny and soaked into the pancakes. So delicious!!!
I have an older method for this syrup. You add one pk of certo for thickening and one clove to each jar. The clove gives the syrup a neat tast and takes that extra sweet taste away. Using less sugar is also a good idea. Anyway, just my two cents on the method. I am going to try the almond extract this time to see how that turns out. I am keeping my cloves however as I just love the taste of those with the chock cherries. I also use this on ice cream...very good!
My mother also taught me to use cloves when canning the small apples. Using the whole apple in the jar with some juice after cooking them, then adding one clove to top off the jar when canning.
I hear using cloves this way goes WAY back at least to the 1900's in this part of the world. Cant wait to use the new ideas here, especially the butter. Saving the taste of berries is always great!
This was WAY too sweet for me. It is syrup though. Next batch I am going to reduce the sugar. I really loved the addition of the almond extract.
Someone recently gave me a gallon of chokecherries. I didn't know what to do with them until I found this recipe and what a dandy it is!! Thanks so much for posting it!
you are right this does thicken and is a great recipe. Thanks for posting it.