Chokecherry Punch Concentrate or Chokecherry Syrup

READY IN: 72hrs 15mins
YIELD: 1 gallon


  • 12
    lbs chokecherries
  • 13
    cup tartaric
  • 2
    quarts water
  • 12
    cup sugar, per cup of juice for chokecherry punch concentrate
  • 2
    cups sugar per cup of juice for chokecherry syrup


  • 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.