>> 3 1/2 cups chokecherry syrup
>> 2 medium apples
>> 2 cups sugar
>> 1 package of powdered pectin
>> 1 tsp lemon juice (fresh squeezed if possible)
Peel, core and quarter the apples. Place the apples into a food processor or juicer, add some of the measured syrup. Process until smooth.
Place the apple mixture with the remaining syrup, and the pectin in a medium-size pot, stir well. Bring mixture to a rolling boil over high heat, stirring constantly. Quickly add the sugar to the mixture. Bring to a full, rolling boil and boil one minute; be sure to stir constantly. Remove from the heat.
Skim off any foam.
Pour into hot, sterilized jars; leave ¼ inch of head space. Process in a boiling water-bath canner for 15 minutes.
Remove from water and let sit for 24 hours to properly set.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Common Chokecherry
Recipe Category: Jams, Jellies and Syrups
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