Chokecherry Syrup

"I finally found a recipe that thickens like syrup! Great on pancakes."
 
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photo by Moriah A. photo by Moriah A.
photo by Moriah A.
photo by Shannon J. photo by Shannon J.
photo by tgladd photo by tgladd
Ready In:
30mins
Ingredients:
3
Yields:
4 1/2 pints
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ingredients

  • 3 cups chokecherry juice (see first step)
  • 6 12 cups sugar
  • 14 teaspoon almond extract
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directions

  • Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
  • Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
  • Pour 3 cups juice into a large kettle; stir in the sugar.
  • Cook on high, stirring constantly.
  • Boil hard for 1 minute.
  • Remove from heat and skim foam.
  • Add extract if using (almond extract gives a stronger cherry taste).
  • To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

Questions & Replies

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  1. Jon_Lang61
    Can you freeze chokecherry syrup?
     
  2. nirmen
    What can I do to prevent my syrup from getting sugar crystals? The syrup tastes good, I've been keeping it in the refrigerator after opening the jars.
     
  3. Susan M.
    You mean to tell me I don't need SureJell ! I bought a box at Safeway for$3.99!!
     
  4. dorothysatrom
    When you say "to can" - what method do you mean? Water bath? If so, for how long? Or seal with Parafin?
     
  5. Jan R.
    CAN I double this recipe? Sometimes doubling creates problems and I don't want to waste all this lovely juice
     
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Reviews

  1. Prairie Faye
    I did use the butter to reduce the foam and it worked! I just happened to have a leftover pancake from breakfast to do a taste test with what little syrup that didn't fit in the jar. Oh my...I really am going to enjoy this on my french toast some cold North Dakota morning!
     
  2. cliffordastubbs
    Excellent recipe! However, being a food scientist, I can't leave anything alone! I discovered that increasing the boil (hard boil which can't be stirred down) to 3 - 5 minutes produces a spoonable, not pourable product, but which beautifully melts out across a hot pancake and resists soaking in. My first batch crystallized over time - as honey does. You can inhibit crytallization by including 1/3 C corn syrup in the boil. If you want extra-fancy, try adding 1/8 C raspberry juice and an extra 1/8 C sugar. Be sure to add the almond extract!
     
  3. TJ-Montana
    Delicious!! With 8 gallons of chokecherry juice to use, I really appreciate a great recipe like this! I added 1/4 tsp real butter at step 3 from previous experience and it REALLY helps reduce the foam to almost nothing. Great recipe, thanks so much! ~TJ
     
  4. MMMTMommy
    This was WAY too sweet for me. It is syrup though. Next batch I am going to reduce the sugar. I really loved the addition of the almond extract.
     
  5. dgronvold
    My family has passed this on for generations, but we only use 3/4 cup of sugar per cup of chokecherry juice and last year I cut it back to 1/2 cup. We simmer for 10 minutes. And then process. Once the syrup is opened we freeze it after as it will not keep in fridge. We pour over pancakes followed by a small splash of cream and enjoy! It's not a gaggy sweet syrup and nothing like the real flavour of a refreshing chokecherry syrup...no extra flavourings needed.
     
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