>> 12 cups ripe chokecherries, stems removed
>> 12 cups water
>> 9 cups sugar
>> 3 tbsp lemon juice (fresh squeezed if possible)
In a large pot, place the water and chokecherries. Bring to a boil, reduce heat to simmer, then add the sugar a little at a time making sure it dissolves.
As the mixture simmers, use a masher to help the berries release their juice and pulp. Let simmer 30 to 40 minutes.
Remove from heat, add lemon, and let cool.
Once cool, using your (washed) hands, continue to mash the berries. Try to release as many of the seeds from the berry as possible. After about 10 minutes or so, wash your hands, then strain the mixture making sure all seeds are removed from the syrup.
Jar, label and store in the fridge up to two months. Use this syrup in a variety of other recipes such as in making pies or tarts, jelly, thumb cookies, etc. Alternatively, you can store your syrup long term by following safe canning procedures.
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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