Chokecherry Punch Concentrate Or Chokecherry Syrup Food

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 PUNCH CONCENTRATE OR CHOKECHERRY SYRUP

Steps:

• Wash and drain 12 lbs of chokecherries.
• grind chokecherries, pit and all in meat grinder.
• mix 1/3 cup tartaric acid with 2 quarts of cold water till tartaric acid is dissolved. Pour over ground chokecherries and stir well.
• cover and let stand at room temperature 50-75 deg F. for 48 hours stirring occasional.
• after 48 hours, place grindings in mesh bag and press grindings in fruit or apple press straining the juice through a jelly bag or flour sack cloth.
• measure juice into large pot and add 1/2 cup sugar per cup of juice for chokecherry punch concentrate. For choke cherry syrup add 2 cups sugar to 1 cup juice.
• bring to a boil and boil for 1 minute. remove from heat and pour into quart or pint canning jars, and seal with lid and ring. let cool.
• for chokecherry punch, add 3 parts water to 1 part concentrate -- (1 quart juice to 3 quarts cold water) serve and enjoy.

CHOKECHERRY PANCAKE SYRUP

Steps:

• Boil 5 minutes.
• Seal in jars.
• Very delicious on pancakes.

HOMEMADE CHOKECHERRY SYRUP

Steps:

• Boil water and berries for 1/2 hour.
• Strain.
• For every 4 cups of syrup add 6 cups of sugar.
• Bring to a rolling boil.
• Add 1 package of Certo.
• Boil 1 minute more.

GRANDMA'S CHOKECHERRY SYRUP

Steps:

• bring all ingredients to a boil for 3 minutes.
• Remove from heat
• pour in jars.
• seal jars and store.

CITRUS PUNCH CONCENTRATE SYRUP

Steps:

• In saucepan, bring granulated sugar, water, lemon and orange rinds and lemon and orange juices to boil Reduce heat to medium and simmer for 5 minutes.
• Remove from heat and let syrup cool completely (can be stored in the fridge for up to two weeks in a tight sealing container) To make the punch: In a LARGE pitcher or puchbowl mix syrup and 8 cups cold water, with 4 cups of ice.
• Add a sliced lemon and orange for decoration.