Kirk planted Chokecherry trees a few years ago.
This year the trees were loaded with fruit.
I am not real sure how to describe what the fruit taste like.
They are not bitter, sweet or even sour. They taste like
CHOKECHERRIES.
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But, they do make wonderful jam and syrup.
So, guess what I was doing today.
Because they are a little tiny berry, I use my steamer/juicer.
Steaming for about 2 hours.
After steaming the berries I had 7 1/2 cups of juice!
Enough to make a batch of Jam (Sure-Jel recipe)
and Syrup.
I found a very yummy syrup recipe at
MAKE IT DO IT.
It is so simple... ready:
Chokecherry Syrup
from Cali at Make It Do It.
To make the syrup. Add 6 cups of sugar to 3 cups of juice. (Yes I know, it’s a
lot of sugar… but it is syrup after all!) Stirring constantly, bring syrup to a
rolling boil and let it boil for 1 full minute. This will thicken your syrup…
too long and it will be very thick…. not long enough and it’s too runny
Remove the syrup from the stove and add 1/2 tsp. almond extract.
Using a slotted spoon, skim off the foam from the syrup. Don’t ask me why, but I find
this job oddly satisfying. I love how the foam kind of sticks together.
pour the hot syrup into hot and sterilized canning jars. This recipe make 7
half pint jelly jars. I sterilize the jars in my dishwasher and leave them in
there to keep warm until I need them. You also want to get your lids ready by
simmering them in hot water for a few minutes, but be careful not to boil them.
When filling the jars I love to use my wide mouth funnel made for canning. Also
be sure to leave at least a 1/4 inch space at the top of the jar.
AT THIS POINT I DID THINGS A LITTLE DIFFERENT
You DO NEED TO PROCESS your jelly and syrup.
I put my jars in my pressure cooker and cooked them without the pressure tab on for 25 mins.
(I process 10 mins longer because we are at a little higher altitude.)
Pull your jars from the pressure cooker and place on a towel to cool for about 12 hours.
We had waffles for dinner and they syrup was delish!