×
×

Chokecherry Delights: Syrup

Makes 3 pints

This tasty recipe is from Edible Wild Fruits and Nuts of Canada by Nancy Turner and Adam Szczawinski (University of Chicago Press, 1984).

• 8 cups ripe chokecherries
• 1/2 cup water
• 1 ounce pectin crystals
• 2 pounds sugar

1. Prepare the juice as described above and place in a saucepan, add the pectin, and bring to a boil, stirring frequently.

2. Stir in the sugar, boil hard for 1 minute, then skim the foam off the top and pour the syrup into sterilized jars.

3. Store in the refrigerator.

Click here for the original article, Chokecherry Delight.

Published on Jul 27, 2010

Mother Earth Living

The ultimate guide to living the good life!