Low Sugar Chokecherry Syrup Recipes

HOW TO MAKE CHOKECHERRY JELLY (LOW-SUGAR AND HONEY VARIATIONS)

Steps:

• Step 1: *How to Make Chokecherry Juice* If you have a juicer, use it! I don't, so I use this method:
• Clean, wash, and remove stems from berries
• Place in a large pot filled with enough water to just cover the fruit
• Simmer 15-30 minutes until fruit softens
• Use a potato masher to mash the juice out
• Strain through a cheesecloth-lined colander or jelly strainer
• Save the juice and discard pulp/pits
• Step 2: Mix chokecherry juice, lemon juice, and 4 teaspoons calcium water in a pot
• Thoroughly mix sugar or honey in separate bowl with 4 teaspoons pectin & set aside
• Step 3: Bring juice mixture to a boil
• Add pectin/sugar mixture, mix until completely incorporated, then return to a boil
• Remove from heat, get ready to place it in your sterilized canning jars
• Step 4: Fill the jars, leaving 1/4″ headspace
• Boil in a hot-water bath canner 10 minutes (add an extra minute for every 1,000 feet you are above sea level)

CHOKECHERRY SYRUP

Steps:

• Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
• Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
• Pour 3 cups juice into a large kettle; stir in the sugar.
• Cook on high, stirring constantly.
• Boil hard for 1 minute.
• Remove from heat and skim foam.
• Add extract if using (almond extract gives a stronger cherry taste).
• To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

CHOKECHERRY JELLY

Steps:

• Wash fruit and cover with water; simmer 15 minutes.
• Strain juice.
• Measure juice into 6- to 8-quart kettle.
• Add pectin and stir.
• Bring to boil; add sugar, stir, and bring to a rolling boil.
• Boil exactly 2 minutes.
• Skim and pour into jars.
• Wipe rims and adjust lids.
• Process in boiling water bath for five minutes; remove to a protected countertop and let cool completely undisturbed.