Makes 3 pints
This tasty recipe is from Edible Wild Fruits and Nuts of Canada by Nancy Turner and Adam Szczawinski (University of Chicago Press, 1984).
• 8 cups ripe chokecherries
• 1/2 cup water
• 1 ounce pectin crystals
• 2 pounds sugar
1. Prepare the juice as described above and place in a saucepan, add the pectin, and bring to a boil, stirring frequently.
2. Stir in the sugar, boil hard for 1 minute, then skim the foam off the top and pour the syrup into sterilized jars.
3. Store in the refrigerator.
Click here for the original article, Chokecherry Delight.
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