Chokecherry Punch Concentrate or Chokecherry Syrup

This is my mother in-laws recipe, she makes it in the fall when Chokecherries are in full swing and "cans" the punch concentrate in quart jars. On special occasions, she will bring out a few bottles and make chokecherry punch. at the last step of the recipe, you can choose either the punch concentrate or syrup. the only difference is how much sugar you add when boiling it. you will need at least a 2 gallons (12 lbs) of ripe choke cherries for the process, You will also need Tartaric acid, you can find it on Amazon or from a brewery supply store.

• Ready In: 72 hrs 15 mins
• Serves: 10
• Yields: 3 gallon

Ingredients

• 12  lbs  chokecherries
• 1⁄3 cup  tartaric (Tartaric Acid is available on AMAZON)
• 2  quarts water
• 1⁄2 cup sugar, per cup of juice for chokecherry punch concentrate
• 2  cups  sugar per cup of juice for chokecherry  syrup

Directions

1. Wash and drain 12 lbs of chokecherries.
2. grind chokecherries, pit and all in meat grinder.
3. mix 1/3 cup tartaric acid with 2 quarts of cold water till tartaric acid is dissolved. Pour over ground chokecherries and stir well.
4. cover and let stand at room temperature 50-75 deg F. for 48 hours stirring occasional.
5. after 48 hours, place grindings in mesh bag and press grindings in fruit or apple press straining the juice through a jelly bag or flour sack cloth.
6. measure juice into large pot and add 1/2 cup sugar per cup of juice for chokecherry punch concentrate. For choke cherry syrup add 2 cups sugar to 1 cup juice.
7. bring to a boil and boil for 1 minute. remove from heat and pour into quart or pint canning jars, and seal with lid and ring. let cool.
8. for chokecherry punch, add 3 parts water to 1 part concentrate -- (1 quart juice to 3 quarts cold water) serve and enjoy.