This is the main thing I do with the chokecherries that are so abundant on the northern plains. I find the flavor a little heavy for jelly, but it seems just right for syrup. The syrup is good on pancakes or on ice cream. I glaze ham with it. And I add a little of it to rhubarb crisp for color.
- 8 cups chokecherries
- 1 cup water
The syrup is easily canned: pour into hot, pint jars and process for 10 minutes.
- Extract the juice: bring the water to a to boil, add the chokecherries, cover, simmer for 30 minutes, and strain (yield about 3 cups).
- Make the syrup: add sugar equal to the juice, bring it to a boil, and boil gently (uncovered) for 15 minutes (yeild about 1/2 the original amount of juice).
Tip: Chokecherry flavor can be a little heavy, so to zip it up, put some chopped rhubarb in with the chokecherries when you are making juice.