Chokecherry Syrup

I finally found a recipe that thickens like syrup! Great on pancakes.

• Ready In: 30 mins
• Yields: 4 1/2 pints

Ingredients

• 3  cups  chokecherry juice (see first step)
• 6 1⁄2 cups sugar
• 1⁄4 teaspoon  almond extract

Directions

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. Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
3. Pour 3 cups juice into a large kettle; stir in the sugar.
4. Cook on high, stirring constantly.
5. Boil hard for 1 minute.
6. Remove from heat and skim foam.
7. Add extract if using (almond extract gives a stronger cherry taste).
8. To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.