Chokecherry Pancake Syrup

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READY IN: 40mins
SERVES: 20
YIELD: 4-5 Pints
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups chokecherry juice
  • 13
  • 1 12
    tablespoons lemon juice
  • 3
    tablespoons dry pectin
  • 7
    cups sugar
  • 1
    teaspoon butter
  • 18
    teaspoon almond extract
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DIRECTIONS

  • 1-Barely cover cleaned chokecherries with water. 2- Bring to a boil and simmer 10 - 20 minute ( I just strain through a sieve as I am not entering in the Fall Fair!) 3- Measure juice into heavy pot and add everything but the sugar. Whisk and bring to a boil on high. 4- Add sugar all at once and stir until boiling. Reduce heat and simmer for 10 min on induction cooker (up to 20 minute on regular stove)
  • Process jars using the direction for Jelly on your Pectin package.
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