Chokecherry Syrup

Hi All! My mom and I came into a large surplus of chokecherries someone had been keeping in their fridge so we snatched up the unique opportunity to make a few jars of purple gold in November. We of course used the tried and true method of boiling the berries with a little bit of water until they popped like cranberries. We then strained them through pantyhose. We each ended up with

purple hands but the juice is worth it. Now there are no USDA of Ball Blue book recommendations for syrups so we do not process ours. Instead we freeze it for later use. We use equal parts sugar to juice. Boil until thick and sheets your spoon. Then put into a freezer safe container and freeze for later!


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