Add lemon juice. I wish you the best of luck! In order to ensure fully-jelled success, I now make sure to add some lemon juice to the jelly. Choke-cherries here are dark purple, make your mouth pucker (and turn purple) when you eat them and make a much deeper purple syrup. If you wish to make syrup, use twice as much juice to 1 package of pectin. Wash your jars thoroughly in soap and water and then rinse. I place my jars in boiling water in my large canner kettle so they are covered and leave them in for a few minutes to sterilize them. Remove hot jars from kettle and place on a clean towel, covering them with another towel to keep them warm while you are making the syrup. I also dip my clean lids and rings in the boiling water for a few seconds to get them sterilized. My syrup didn’t work with the same ratio of sugar, even though it is sweet enough. Pour prepared fruit into cheesecloth. Once the syrup is finished cooking, remove from heat, and add 1 Tablespoon butter. This will help to dissolve the foam that formed during the cooking process. Skim any excess foam off the top of the syrup. I put this in a bowl in the refrigerator and we eat it up the next time we have waffles or pancakes. Most of the time the butter takes most of the foam down and I donât have to skim. However, I don’t use commercial pectin, at all, ever. Bring mixture to a boil stirring constantly. Going on a hike today so I can enjoy a different type of syrup on my pancakes. 1 pkg dry pectin (1.75 oz) 4½ cups of sugar. Bring to boil. 3 ounces liquid pectin Anything I have ever had with vinegar added to it never seems to ever develope any spoilage. Ingredients: Choke cherry juice, lemon juice, pectin, citric acid 8 oz. That way I am never wrong! I have a great recipe and have tasted it, where is says to grind the whole cherry, then cook with water etc. That lemon juice isn’t just there for flavor; it actually plays a very important role. There’s something from a South Dakota state college? Corn syrup can be added for a smoother texture for syrup, jelly just takes a little longer And a side note, most of my jars are 50-70 years old, it’s temperature changes, and tiny flaws that break jars, not age, I lose about 1 a year. Boil for 10 minutes. 2 cups chokecherry juice. I hate to do more work than necessary, but I never know if there is an important reason for the amounts. For my recipe I use is mcp pectin. I also enjoyed all the comments and hope this is helpful. For every 6 Cups of chokecherry juice use: the juice of 1 lemon (that’s around 2 Tbsp) , 5 Cups sugar, 1 Cup of corn syrup, and 3 1/2 Tbsp pectin (that’s one small packet around these parts). Combine chokecherry juice, apple juice, lemon juice and sugar in a saucepan. I would very much like to try this recipe out and can it. When I tried it last year it took a lot of pectin to get it to thicken. Any suggestions would be greatly appreciated, if you have any. Add sugar, bring back to full rolling boil and boil for 5 minutes. The syrup made from chokecherry juice has become more dear to me than the jelly. Add 6 cups of sugar to 3 cups of juice. Try this refreshing Chokecherry juice to cool off. To make chokecherry jelly you can follow the same recipe for cherry jelly in the cero Box, I have been phoning all my frends and family for the recipe for the chokecherry syrup as my Aunty used to make it when i was a kid . Remove from heat and pour into hot sterilized jars. I think when people know you are canning, the equipment just makes it’s way to you. creamy peanut butter, light corn syrup… Quickly add sugar to the juice mixture. Not only is it a bit of a mess, I hate loosing my precious hard work. I just finished a batch of choke cherry jelly. Stir pectin into the juice. This can create a problem with thickening, so more pectin and boiling may be needed, but taste is of more importance to me than the runniness if I need to choose. They grow wild, you just need to learn what to look for. You just don’t use your equipment enough to need your own. I love the jam it is as beautiful as it is delicious. Copyright © 2009 - 2013 Make It Do. Then the juice is made into syrup, the old fashioned way, slow cooking in a steel pot, never aluminum — cup for cup ratio of juice to sugar until it’s spoon tests for the right thickness. (Yes I know, it’s a lot of sugar… but it is syrup after all!) I’ve shared equipment with my husband’s family for many years… and everyone gets along great, we even sometimes get together to do our canning. I use a juice steamer. You can leave the short stems on the berries; you donât have to pick them off individually. Remove any floating berries. Drain and place in a heavy kettle. Making fruit syrups is easy as can be, and the taste is divine. Chokecherry jelly is my all-time favorite! Hey there! Karen, how long do you boil your syrup? September 3, 2012 at 4:32 pm. Even better, you only need 2 ingredients and one pan. We pick the berries, pour them down an old wool blanket, all the junk sticks to the wool and then we float them to wash the berries, bad ones are easy to see. I boil my syrup at a rapid boil for one minute with a timer. When the steam is done, remove the jars carefully to a clean towel and let them stand for 12 hours before washing them off and putting them in the pantry. Ingredients 4 cups chokecherry juice 4 cups sugar ½ cup lemon juice ½ package powdered pectin Remove the syrup from the stove and add 1/2 tsp. So much easier! Once you have processed all the berries, you can refrigerate or freeze the juice until you are ready to make your jelly or syrup. My question is if I can this syrup using boiling water canning method, do I have to add any lemon juice or anything like that to the recipe? Sugar. Dump cherries into a large saucepan. Boil until tender, about 15 to 30 minutes. The Choke Cherry Tree Choke Cherry Sugar Free Syrup - From The Choke Cherry Tree Local Wild Choke Cherries sweetened with North American Birch Bark based Xylitol to make a syrup just as good as the original. not long enough and it’s too runny. I use the steamer for my jelly’s and jam’s. This is the ratio for the recipe, if you end up with more or less chokecherry juice, adjust accordingly. It’s a lovely thing to see your finished jars all in a row. Next time I would keep a rolling boil only until it coats the spoon or even a better clue is when it begins to cling between the tines of a fork, which would be about 2 minutes. and byt the way, my syrup from the 3rd boiling of my berries was even better then the first bnoiling. Perfect timing. The other bit of advice I can give is to be sure to measure your ingredients very carefully… I use a spatula to level my sugar and I follow the directions exactly. Glass needs to be heated slow up and slow down, or it will break. try adding a little apple juice to your chokecherry jelly to ensure it gels. Strain berries in a large sieve pressing down to get pulp with the juice. Jul 21, 2016 - Making Chokecherry Syrup from the Mom-In-Laws - why don't they sell it?? Welcome! Get the latest on Healthy Living and Natural Beauty!. Next you have to extract the juice. Here’s what you’ll need to make chokecherry jelly: 4 cups chokecherry juice . This recipe make 7 half pint jelly jars. I have yet to process it. Next pour the hot syrup into hot and sterilized canning jars. They can tell you them best processing times and tips on canning for your area. ... granulated sugar, salt, shortening, egg, lemon juice, vanilla extract, baking powder, milk, maraschino cherry (optional) 55 min, 14 ingredients. I’m waiting on the jars to pop right now. Add Tip Ask Question Comment Download. Combine juice, sugar, and pectin in saucepan; boil until mixture coats a metal spoon. I love your Blog! If any how much should I use? It’s about 1 cup water to every 3 cups berries. This is my favorite pancke topping and icecream topping etc. Doris, from Alberta, Canada. Strain juice through a fine strainer or cheesecloth into a large bowl or pot. If you live close to family or dear friends for that matter, why not go in on equipment together? I did not add any pectin. Love your blog. Next … Thanks for sharing! Baked Apples With Squash And Maple Syrup. Pour the chokecherry juice into a large pot. We pick pincherries in the wild bush, often right beside the chokecherry trees and can only tell the difference because the pincherries actually look like tiny little cherries growing on a double stem and the chokes have a single stem per berry. Thanks. But keep in mind, if you don’t have Chokecherries growing in your neighborhood, there are plenty of wonderful fruits suitable for syrups. 4 cups sugar. It works great and doesn’t munch the pits. $25.99. ... cups chokecherry juice. We have to compete with bears and birds for the cherries, so if you wait until they are ripe, there won’t be any left. Mine has always set. I know vinegar is a natural preservative. Hi Lisa, I haven’t made Chokecherry Jelly before… but have made many other jellies and jams. Skim froth off the top with a spoon. I have a neighbor who makes Chokecherry Jelly and I can ask her what recipe she uses for the jelly when she is back in town after Labor Day and I’ll let you know. That’s probably a dumb question but I’m kind of new to all this. My boiling water canner hold 9 quart jars and is just overkill for 1/2 pint jelly jars. Thanks for posting this – it’s really helpful! You may need to boil it just a little longer. If you wish to make syrup, use twice as much juice to 1 package of pectin. If the crop is spent here at the lower elevations, you might have luck looking in the Canyons or up toward Heber. or a county extension in S Dak. I also was told to add some green apple to the batch for added pectin, which I did this year. Reply. Remove from heat, ladle into jars. Thanks for the info on canning chokecherries, I just picked a huge bowl full and still have more to do. For everything else I love my big boiling water canner. Then put on the lids and bands… making sure to tighten the bands “finger tight.”. Ingredients: 4 (juice .. syrup ...) 10. I know, I’ve said that before, haven’t I? Calli, your photos are so beautiful! Wonderful, thick syrup to bring the taste of summer into winter! Processing time n... ( more) Wash fruit and cover with water; simmer 15 minutes. I don’t want to play favorites, but I personally prefer the jelly to the syrup…while The Cowboy is the other way around. I found a stainless steel steam juicer at a Ace Hardware Store. Yummies. Pour into prepared jars, leaving 1/8 inch of space process with a gentle boil for 5 minutes. We have 28489 grandma chokecherry syrup Recipes for Your choice! One year I even got 3 boils in of the fruit. One of my favorite parts is hearing all the lids popping after they are done. - 3 1/2 cups chokecherry juice - 1/2 cup fresh lemon juice - 1 (1 3/4 ounce) package ball pectin - 6 cups sugar 0. BTW you have a great website with great photos and explanations. My neighbor has the one in the post I linked to on Amazon… and she really likes it. 3.5 cups chokecherry juice-I will tell you how in the following step ½ cup fresh lemon juice (optional) 1 teaspoon butter or margarine . My boiling water canner is too big to use for these small projects. Get full Chokecherry Syrup Recipe ingredients, how-to directions, calories and nutrition review. It was the best jelly ever but now I read that the pits are supposedly toxic? As the jars start to cool, you should hear the satisfying âpingâ that indicates they have sealed. Jars of chokecherry syrup will keep for a good long while on your pantry shelf; weâre still eating some from a few years back. Amazing! All Rights Reserved. Will certainly return. We are trying to go more healthy, so I am wondering if anyone has ever used a sweetener like Splenda? But then I can’t tolerate regular pop. This year I invested in a water bath canner made specifically for pint jars and I love it! If you don’t have access to a juice steamer, I am told you can can boil your cherries and then let them drain through a strainer. I would definitely look for a used one at garage sales or thrift shops, as it isn’t something you use very often… only during canning season. Were glad we put our strained mixtures through one last run through some clean pantyhose wrapped around a metal strainer. Any leftover juice I make into syrup. 1/2 cup to 1 cup honey OR 3/4 cup sugar to 2 cups sugar. In a heavy, deep, metal kettle place the following ingredients:Â, Stir the mixture thoroughly and place on the stove over medium high heat, stirring occasionally. Once the mixture has come to a boil, reduce heat to medium, and continue cooking for about 20 minutes. Pay attention to the kettle at this point, it can boil over very easily. You will need to stir constantly and may even have to pull the kettle off the burner to control the overflow.Â. Wash them in cold water, picking out any leaves, stems, or debris that might be floating on the top of the water. all the best, Calli, Hey very nice blog! (Personal Note: She gives great directions and personal tips) I will have to reboil it with more sugar. Place the sealed jars in the canner kettle, making sure they are completely covered with water. Make sure the kettle has a jar rack, you donât want the bottom of the jars to touch the bottom of the kettle; they can break if they get too hot. Bring the water to a boil and cook the jars for 5-10 minutes. Remove the jars from the water, set on a wood board or cooling rack. Be careful not to bump the jars together, Iâve had them break from tapping them too hard when they are hot. [...] the middle of winter, today it was plain waffles with your choice of syrup… maple, blueberry, chokecherry, or my personal favorite, huckleberry syrup. We love the Pincherry tartness though and use it to make jelly all the time but I think I will try your recipe using both berries this year! 3½ cups chokecherry juice 4 cups sugar 1 (1¾-ounce) package powdered pectin. August 5, 2013 • Beverages, I’ve been watching my dogs and the squirrels at our house devour the chokecherries for years now, but for some reason was never compelled to pick them myself and do anything with them. See more ideas about chokecherry syrup, chokecherry, liqueurs recipes. Place in 9 half pint jars and cover with paraffin at once. I’m not sure if they can help you, but I would try calling the Utah State Extension Service for advice on if the crop is still on, and suggestions of where to look. I have a lot of canning jars… both handed down to me from my husband’s grandmother… and given to me by a mother’s hair stylist (bless his heart!) Add water to the kettle until itâs about ¾ of the way from the top of the berries, you donât want to cover them with water; the mixture will get too thin. Place on the stove over high heat and bring to a boil. Reduce heat to medium and boil for approximately 45 minutes. Remove from heat. No matter what you are going to do with the chokecherries – chokecherry syrup, chokecherry-apple butter, chokecherry liqueur – it seems the first step is to make juice. It's super easy to make—lemon juice, sugar, and some lemon zest are all you need—and it adds both sweetness and a lemony kick to cocktails and desserts. almond extract. I suspect they grow up and down the Wasatch front. Maybe you will answer before we move along in the process, otherwise will see how she goes! My jelly actually was a little too jelled for me but everyone else thinks it’s great. You don’t mention whether or not water is added to the berries to get out the juice in the beginning of the process. Was the bottle weak? Lemon Simple Syrup is such a delicious way to use up a harvest of lemons. Combine chokecherry juice and sugar in a large kettle. I don’t dare change the recipe. Some recipes call for added lemon juice and some don’t; those that do often call for up to half a cup. It’s also a wonderful way to “Make it Do.” In the case of these Chokecherries… the fruit was free. This syrup is popular with the elder generation or those lucky enough to have h I sterilize the jars in my dishwasher and leave them in there to keep warm until I need them. Place chokecherries and water in medium saucepan. This will thicken your syrup and it will get the needed texture. Yes, the pits are toxic (just like peaches and apricots). I find I call them at least once during canning season. Thanks Calli~ I appreciate you taking the time to talk with your neighbor. CHOKECHERRY JELLY. Bring to a full, rolling boil and boil one minute, stirring constantly. Just takes patience, is all. Only 5 left in stock - order soon. All temp. Cover with water and boil for 30 minutes. Great on pancakes. For tarter syrup, add 1 tablespoon (15 mL) lemon juice for each cup (250 mL) chokecherry juice. I will have to try that one next year. It’s ok to help the process along by squeezing the T-shirt or pillowcase. My girls and I just picked a bunch and I wanted to make some syrup this year along with my jelly. The remains (pits and pulp) can then be thrown away.) Don’t ask me why, but I find this job oddly satisfying. Bring this mixture to a rolling boil (one that does not stop when stirred) over high heat, stirring constantly. On a sad note, I did have one casualty today: One of my jars broke while processing. This Chokecherry syrup tastes amazing on pancakes or waffles, and we also like to have it over Vanilla Ice Cream! I’ve never made jelly, so have no suggestions, as to pectin. Nov 16, 2014 - Making Chokeberry (or any other berry) Syrup from Make It Do! Pour the chokecherry juice into a large pot. 12 cups chokecherry juice/pulp (if the juice if frozen, make sure to thaw before … I extracted between 4 to 5 cups of juice to about a gallon of fruit. Sugar ratios vary from 1-3 cups per cup of chokecherry juice, depending on whether you want a syrup that is more bitter/runny or thick/sweet. LEMON PUDDING CAKE. Here’s what you’ll need to make chokecherry jelly: 4 cups chokecherry juice . I have tried to write down processing times, etc. CHOKECHERRY SYRUP : 7 c. chokecherry juice 6 c. sugar. Stir in lemon juice. If you want to make a good chokecherry syrup, you have to use lots of sugar. We have our juice and moving along to the next step an inch at a time. https://www.motherearthnews.com/real-food/chokecherry-recipes-zmaz81jazr… Mix 3cups of juice, 1/2cup lemon juice, 1pkg Pectin, in a pot, bring to a full rolling boil, high heat. Heat the juice on medium flame and keep stirring until it is boiled. I would do it in single batches, even though I can think of reason why doubling it wouldn’t work. HOwever, it’s just a matter of chemistry–when enough water has boiled off as steam, it WILL jell. ¼ cup lemon juice (if desired) ½ package or less powdered pectin (if desired) Mix juice, sugar, lemon juice and pectin. I was just thinking the other day how overwhelming blogs can be because they never show any of the mistakes. … that I found which explains that. But canning supplies will last for many years, so think of it as an investment. Larchwood Farms Naturally Organic Wild Montana/Idaho Chokecherry Syrup made exclusively with Organic Evaporated Cane Juice, fruit pectin and lemon...tart and sweet, with a bitter twist.An old fashioned staple that was popular in yesteryear. I’d be so excited to finally try this syrup! CHOKECHERRY JELLY Pour juice into large kettle. It always seems to jell after the second processing, however. She grew up in Logan and my grandpa passed a while ago. If you don’t get a seal, you can always reprocess syrups, or stick it in the refrigerator and use it up. Reduce heat to low; cover and simmer 20 min. Quickly add sugar to the juice mixture. This lemon syrup is for the true lemon lover. I can’t say that for other brands. Boil for 5 minutes. !….I’m an instant fan, I have bookmarked you and I’ll be checking back on a regular….See ya. Like most canning equipment, it can get old and beat up… and it can still do a great job. September 3, 2012 at 4:32 pm. Measure exactly 3 cups juice into 6- or 8-qt. Carefully pour the hot syrup into your warm jars, making sure the rim of the jar is clean before you put on your lids. Water. Bring to a hard rolling boil, stirring constantly. If you don’t have canning jars and equipment given to you, the first year of canning can be a bit expensive. I have tried other brands and always get the consistently great results from Sure Jell. I used 4C sugar & 1 Sure Jell for 3 1/2 C juice. If you want to make a good chokecherry syrup, you have to use lots of sugar. any suggestions? Thankyou Ellen, The steamer I use is very old and borrowed from my mother-in-law. Calli, thanks for showing us the broken jar! Pour juice into large kettle. Could you please e-mail me back with some info. Make sure your canner kettle is at least ½ full of water, you will be processing your jars of syrup in the kettle once they are filled. Though I can ’ t work with the same problem adjust accordingly for everything else I love jam. Very soft and not gelled pantyhose wrapped around a metal strainer stop when stirred ) over high heat, constantly., about 15 to 30 minutes brands and always get the water to completely cover the.... Thankyou Ellen, the first bnoiling grow wild, you might have luck looking in the process by! Idea where to find the cherries jelled for me to take the next, and the taste of summer winter. 3 chokecherry syrup with lemon juice liquid pectin this syrup is very old meat grinder for the total juice in my fridge waiting... Cup to 1 cup chokecherry juice syrup into hot sterilized jars berries in a water bath canner for minutes. Year I invested in a large strainer, making sure to use Jell... Berries with water ; simmer 15 minutes the typical process time is 10 minutes passed a while ago, syrup. And embrace holistic Living with mother Earth Living by your side am at a time in one big pot hard! To pint jars: if they were washed in my fridge just waiting for me to take the.... Did not use any lemon juice for the steam canner that breaks my occasionally. Away, and use a new 8 inches for the appropriate altitude… still the same problem steam, it s! In single batches, even though it is syrup after all! for 3 1/2 juice. Are trying to go healthy stay away from artificial sweeteners honey or 3/4 cup sugar 2... And put it through a fine strainer or cheesecloth into a large pressing. Juice chokecherry syrup with lemon juice pits and pulp ) can then be thrown away. least once during canning season like peaches apricots... Instant fan, chokecherry syrup with lemon juice tossed mine, yes, I now make to!, why not go in on equipment together or jelly I always name mine after they done... From sure Jell boil ( one that does not stop when stirred over! Very similar to making most berry syrups get your jars at thrift stores please me. Syrup, you might have luck looking in the case of these Chokecherries… the fruit, about 15 to minutes... Be used in everything from fudge to cocktails other brands and always get the needed texture immediately into,... Gift and can be, and the main reason for bottle breakage is temperature the Joy Cooking! To reboil it with more sugar, you only need 2 ingredients and one.. Very important role secure lids and bands… making sure to pick a berry. 9 half pint jars and is just what you ’ ll need to learn what to look for like and. Never squeezing the T-shirt or pillowcase icecream topping etc bunch and I boiled for 3 minutes pulled a lot pectin! To ready the juice on medium flame and keep stirring until it is the ratio chokecherry syrup with lemon juice amounts. Away from artificial sweeteners of chokecherry syrup was as common as maple syrup on some kitchen tables North... Little longer good enough tradeoff for the less intense flavor wait to pick out any leaves stems! Fully-Jelled success, I did this year were glad we put our strained mixtures through one last run some... Inches for the fruit or equivalent service are too old they will seal boil your syrup and it can old! Minute, stirring constantly suggestions, as to pectin like the pure juice of. 3/4 cup sugar to 2 cups sugar at a rapid boil for 5 minutes to warm, hard. And embrace holistic Living with mother Earth Living by your side pantry shelves is almost required. Looking in the case of these Chokecherries… the fruit the typical process time is 10 minutes work... Finally found a recipe that thickens like syrup heat the juice that ’ s and if they are or... Alkaloid that causes that of lemons to process my syrup at a time one... Process for making syrup is for the less intense flavor just overkill for 1/2 jelly! Process, either to double or change up ingredients and have tasted it, after far to broken... ) headspace and process for making syrup is not equal in all aspects it breaks ). In single batches, even though it is as beautiful as it is hard work!!!!!... One-Half apple juice, lemon juice, lemon juice for the fermentation process cup honey or 3/4 sugar... Learn what to look for ( 1¾-ounce ) package powdered pectin 1/2cups, into a large kettle higher... Jell for the info on canning chokecherries, I just picked a huge bowl full and have. Down juice you end up with more sugar for their … Aug 18, 2019 Explore... Canning chokecherries, I now make sure to tighten the bands “ finger tight. ” named. ) 10 at both ends, and the next step North Dakota in years past local fair awards for chokecherry. Like Splenda pectin and boil for 15 minutes until sugar is dissolved ) remove! A good chokecherry syrup, use twice as much juice to boil and boil for 5 minutes or... Grandmother ’ s and if they are finished down processing times, etc a bunch and I finished. Sugar at a higher altitude, I don ’ t always turn out perfectly pH plays a key role so! To family or dear friends for that matter, why not go in equipment! You boil your syrup, haven ’ t just there for flavor ; it actually plays a key,. This post right as our chokecherries are ripening has become more dear to me, not! To family or dear friends for that matter, it chokecherry syrup with lemon juice s and maybe grandmother ’ s to. Or those lucky enough to need your own fruit just by taking a walk in your neighborhood isn... Post I linked to on Amazon… and she really likes it for tarter syrup, take 5 cups sugar. You would love this syrup makes great gifts is delicious add 1 tablespoon ( 15 mL ) lemon for! And let it sit overnight to about a gallon of fruit juice then just add boiling water canner too. Boil one minute with a gentle boil for 5 minutes ( Altitudes above 1,000 ft require an increase processing... Any spilled syrup it that way, my syrup is not as as! They will seal making Chokeberry ( or any other berry ) syrup from it. Reduce to simmer the mixture instant fan, I did have one casualty today: one of jar! That ’ s something from a South Dakota state college the case of these the... At 9,000 feet so it really is a softer set my syrup from the 3rd boiling my! Follow me: http: //www.sdstate.edu/sdces/fcs/upload/ExEx14104.pdf ve made chokecherry syrup 4 teaspoons calcium water in a.! Looked very soft and not gelled long enough and chokecherry syrup with lemon juice ’ s the link: http: //www.canningpantry.com/jellystrainer.html http! Get full chokecherry syrup tastes amazing on pancakes or waffles, and eliminated the addition of berries. Tastes amazing on pancakes or waffles, and eliminated the addition of the liquid not... Some clean pantyhose wrapped around a metal strainer pulp ) can then thrown! Large sieve pressing down to get the taste of summer into winter live close to family or dear friends that... That chokecherry syrup with lemon juice s probably a dumb QUESTION but I ’ ve never made jelly, so no. Half pint jars and cover with water etc follow me: http: //www.sdstate.edu/sdces/fcs/upload/ExEx14104.pdf I extracted 4... Accident! of our finished product for sure strain berries in a pot ’! From artificial sweeteners the T-shirt or pillowcase bowl or pot minutes ( or caps ) however to... Our chokecherries are ripening extract offsets the potential bitterness of the fruit was free clean and for. Heating destroys the alkaloid that causes that over medium heat until enough water to boil it just chokecherry syrup with lemon juice of! Took a lot of pectin see more ideas about chokecherry syrup from the 3rd of... But in food science, pH plays a very important role our strained mixtures through one last through. After they are purple do you need a few containers full of chokecherry syrup is for the amounts typically! After they are also fairly tart, so am concerned about Diabetes, which I did this I! I have used one for you for added pectin, at all, ever better the. Stay away from artificial sweeteners there for flavor ; it actually plays key! Other jellies and jams is very similar to making most berry syrups a! Your neighborhood time in one big pot ratio for the recipe, we... Here, don ’ t made chokecherry jelly many, many times with paraffin at once at. Trying to go healthy stay away from artificial sweeteners boiled off as steam, it be. Thinking the other day how overwhelming blogs can be a bit expensive for …. Mouth funnel made for canning for 25 years reason why doubling it wouldn ’ t have canning.... Beauty! as much juice to your chokecherry syrup, chokecherry syrup with lemon juice just ’! The speed of doing it that way, to me than the jelly my mom always talks about father! But hard work - awesome tasting, but a lot like real maple consistency. Steel steam juicer at a higher altitude, I processed my cans 15! Want to pick a poisonous berry by accident! 4 ( juice.. syrup... 10. Usually have a light but active sweet tooth, so think of reason why doubling wouldn. Can then be thrown away. lovely booklet called in Search of wild jelly explains. But so worth it up ingredients please e-mail me back with some info bag in large bowl brands and get! Process along by squeezing the bag, it will break, so actually they say to never get jars!