Try this tasy chokecherry syrup recipe
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.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!LEARN MORE