Chokecherry Punch Concentrate or Chokecherry Syrup
photo by Chef Kirk W.
- Ready In:
- 72hrs 15mins
- Ingredients:
- 5
- Yields:
-
3 gallon
- Serves:
- 10
ingredients
directions
- Wash and drain 12 lbs of chokecherries.
- grind chokecherries, pit and all in meat grinder.
- mix 1/3 cup tartaric acid with 2 quarts of cold water till tartaric acid is dissolved. Pour over ground chokecherries and stir well.
- cover and let stand at room temperature 50-75 deg F. for 48 hours stirring occasional.
- 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.
- 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.
- 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.
- for chokecherry punch, add 3 parts water to 1 part concentrate -- (1 quart juice to 3 quarts cold water) serve and enjoy.
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RECIPE SUBMITTED BY
Chef Kirk W.
Ririe, Idaho
An Engineer