Within 24 … Bring to a full, rolling boil and boil one minute, stirring constantly. But then I can’t tolerate regular pop. This recipe make 7 half pint jelly jars. I also made a batch of chokecherry syrup with this recipe, and eliminated the addition of the pectin. of the liquid is not equal in all aspects it breaks. It’s a little cheaper here, don’t know why. 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? Heat chokecherry juice to warm, but not hot, temperature to ready the juice for the fermentation process. If you enjoy your visit, be sure to follow me: http://www.canningpantry.com/jellystrainer.html, http://www.sdstate.edu/sdces/fcs/upload/ExEx14104.pdf‎. Strain berries in a large sieve pressing down to get pulp with the juice. Boil for 5 minutes. It’s easy to make, lovely as a gift and can be used in everything from fudge to cocktails. Add 6 cups of sugar to 3 cups of juice. However, I don’t use commercial pectin, at all, ever. On a sad note, I did have one casualty today: One of my jars broke while processing. Bring this mixture to a rolling boil (one that does not stop when stirred) over high heat, stirring constantly. or a county extension in S Dak. Jul 21, 2016 - Making Chokecherry Syrup from the Mom-In-Laws - why don't they sell it?? If you want to make a good chokecherry syrup, you have to use lots of sugar. Place them in a pot and just barely cover with water. Chokecherry Jelly Reduce heat to low; cover and simmer 20 min. When boiling slowly add all of the sugar, stir well. Odd and weird but true! Cheers, Calli. 1 cup apple juice. Thankyou Ellen, The steamer I use is very old and borrowed from my mother-in-law. I used my mother’s and maybe grandmother’s very old meat grinder for the fruit. 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. Let me know if that works. Remove from heat and pour into hot sterilized jars. For everything else I love my big boiling water canner. on a recipe card… because even though I have made applesauce for 9 years running, I still forget how long it needs to process in the canner from year to year. CHOKECHERRY JELLY Pour juice into large kettle. Great on pancakes. Squeeze 1/2 a lemon for juice. I don’t use pectin for a couple of reasons: first, it doesn’t always jell, and 2) it requires MUCH more sugar than making jelly the original way, which means that the flavor is more diluted and too sweet for my taste. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. I used Balaton Cherry juice to make it to 4 cups and used 5 cups of sugar. Hi Kerrie, I’m not sure if the crop is still on, since it was so hot this year, things seem to be a bit early, but we pick them right here in Alpine. Ingredients: Choke cherry juice, lemon juice, pectin, citric acid 8 oz. Green Jay Gourmet Strawberry Syrup - 3 Ingredient Premium Breakfast Syrup with Fresh Strawberries, Cane Sugar, Lemon Juice - All-Natural, Non-GMO Pancake Syrup, Waffle Syrup, Dessert Syrup - 16 Ounces 4.3 out of 5 stars 133. The syrup made from chokecherry juice has become more dear to me than the jelly. Welcome! Thanks for posting this – it’s really helpful! If they don’t have one in stock they might order one for you. I usually have a bottle break and the main reason for bottle breakage is temperature. Step 2: Supplies Needed. Add sugar, bring back to full rolling boil and boil for 5 minutes. I just stumbled onto your blog. Next pour the hot syrup into hot and sterilized canning jars. 1/2 cup to 1 cup honey OR 3/4 cup sugar to 2 cups sugar. Only 5 left in stock - order soon. lemon blueberry pound cake 3; duncan hines german chocolate cake caramel bars 2; tomato jelly 1; coconut custard pie 6; country herb chicken and dumplings 3; creamy macaroni and cheese; mexican chicken casserole 13; scalloped chicken & stuffing casserole; casa ole's chili conqueso 10; tomato jelly; to freeze sweet corn 2; roast turkey 33 that I found which explains that. 1177 views. One of my favorite parts is hearing all the lids popping after they are done. Thanks for the recipe, Sincerely, The Lump Gulch Chokecherry Gang, Clancy, MT. Fresh lemon juice. Strain through cheesecloth. 1/2 cup to 1 cup honey OR 3/4 cup sugar to 2 cups sugar. Add water to the kettle until it’s about ¾ of the way from the top of the berries, you don’t 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. She grew up in Logan and my grandpa passed a while ago. Then put on the lids and bands… making sure to tighten the bands “finger tight.”. Combine juice, sugar, and pectin in saucepan; boil until mixture coats a metal spoon. Calli, your photos are so beautiful! Very good. What am I doing wrong? My syrup as myself is still a work in progress! They can tell you them best processing times and tips on canning for your area. I can’t wait to put them on my pantry shelves. See more ideas about chokecherry syrup, chokecherry, liqueurs recipes. As to syrup or jelly I always name mine after they are finished. The Lakota and Shoshone were and still are making pemmican and dried chokecherries which they ate pits and all, and the state document explained that the heat of sundrying made that possible. 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 . But keep in mind, if you don’t have Chokecherries growing in your neighborhood, there are plenty of wonderful fruits suitable for syrups. Beyond the jars, you need a lot of sugar and a little almond extract to make delicious syrup. Also, of note is I had a jar develope mold, after some time in the frig while never having seen this in any commercial jellies. I knew immediately what happened when I heard the pop from the canner… but there was nothing I could do about it, so I just let it keep processing. I would do it in single batches, even though I can think of reason why doubling it wouldn’t work. BUT I have never used almond falovoring in it. Quickly add sugar to the juice mixture. https://www.motherearthnews.com/real-food/chokecherry-recipes-zmaz81jazr… I have a can break every few years, and I always try to second guess what happened, were my jars not hot enough going into the canner? When first few hours after cooling it looked very soft and not gelled. 6½ cups sugar or 3 cups honey. Used Nanna’s old (clean) pantyhose for straining too! Your mileage may vary, of course. Cheers, Calli, To extract the juice from the cooked chokecherries I let them get cooled down, then put them in an 8 inch piece of nylon stocking. Press through a sieve. 1 pkg dry pectin (1.75 oz) 4½ cups of sugar. Seal, leaving 1/2 inch (1 cm) headspace and process in a boiling water bath for 10 minutes. Stirring constantly, bring syrup to a rolling boil and let it boil for 1 full minute. Lemon Simple Syrup is such a delicious way to use up a harvest of lemons. 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. BIG QUESTION FOR CALLIE OR OTHER READER!!! Press gently. But the recipe and process for making syrup is very similar to making most berry syrups. I wish you the best of luck! This syrup is popular with the elder generation or those lucky enough to have had a grandma that made it. 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. I had a few containers full of chokecherry juice in my fridge just waiting for me to take the next step. 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. If you wish to make syrup, use twice as much juice to 1 package of pectin. I’ve been making chokecherry syrup & jelly for years but have found that I always have to redo the jelly. Anything I have ever had with vinegar added to it never seems to ever develope any spoilage. This lemon syrup is for the true lemon lover. Using a slotted spoon, skim off the foam from the syrup. 3½ cups chokecherry juice 4 cups sugar 1 (1¾-ounce) package powdered pectin. $25.99. I stumbled across this post right as our chokecherries are ripening. Next … Mix the chokecherry juice, lemon juice, and 4 teaspoons calcium water in a pot. For my recipe I use is mcp pectin. 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. does anyone know about the pits in chokecherry’s and if they are truly toxic? Now, starting with the syrup, take 5 cups of juice and add about 4 cups of sugar. Bring to a hard rolling boil, stirring constantly. Prepare your jars before cooking the jelly, we use pint jars for our syrup.  ½ pints are too small in my opinion; you don’t get a lot of syrup in those, though they might be good for single serving options.  You can also use quart jars if you have a large family. 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