Holy moly! The last few weeks have been a preservathon!
I’m starting to run out of jars to put things in! I will admit here that I don’t have a giant collection of jars to begin with, but I still feel that having things in the majority of them is an accomplishment. Especially since it is still September and there sill surely be some more things to put into jars.
I got the chance to make some chokecherry syrup, a delicious treat I’ve had the chance to enjoy a number of times, but had yet to make myself.
It’s pretty delicious stuff, so chokecherries grow in the area where you live, I would definitely suggest ear marking this recipe!
(A recipe from the Mum-In-Law!)
(Yes, I do realize that I haven’t specified amounts yet, but that’s because it really depends on how many chockecherries you can get your hands on. Don’t worry, read through and all will be cleared up!)
- Rinse the chokecherries to wash away any dirt or dust.
- Put the rinsed chokecherries into a large pot, and add water until the berries are not quite covered. When you start to see the water level rising up through the fruit, that is enough water.
- Bring the mixture to a low boil, and simmer, stirring once in a while, until the chokecherries burst open. Remove from heat and let the mixure cool.
- Run the contents of the pot through a chinois or food mill, to separate the juice from the solids. Because this is a syrup and not a jelly, you can be a little more aggressive while pressing out the juice, because a little bit of sediment isn’t amiss here.
- Discard the remaining skins and seeds. As a warning, chokecherries are mostly seed and skin, there will be a lot of leftovers to discard. Then measure the amount of chokecherry juice you have. For every 6 Cups of chokecherry juice use: the juice of 1 lemon (that’s around 2 Tbsp) , 5 Cups sugar, 1 Cup of corn syrup, and 3 1/2 Tbsp pectin (that’s one small packet around these parts). This is the ratio for the recipe, if you end up with more or less chokecherry juice, adjust accordingly.
- Return the juice to the pot, and stir in the lemon juice, pectin, and corn syrup. Bring the mixture to a boil before adding in the sugar, and then boil for an additional 2 minutes.
- Pour the syrup into sterile jars and then process.
If you’ve ever eaten a chokecherry off of the bush, you may be feeling a little doubtful of me, because they are so bitter, sour, astringent on their own. But with a little bit of the time, and the help of quite a bit of sweetener you end up with a perfectly puce syrup that still has a little bit of pucker that makes it a treat.
Most of the times I’ve had chokecherry syrup we have poured it over top of waffles. I’ve been working on my crepe making technique, and discovered that the chokecherry syrup is quite a treat on them as well. I imagine it would be tasty on vanilla ice cream too, but have not tried that quite yet.
Mr’s favourite way to eat chokecherry syrup is with buttered toast, soaking the syrup up with the non-buttered side. Though, he mentioned, if you don’t butter your toast, you can soak up the syrup with both sides of the bread!
This time last year: Merguez Sausage
Two years ago: Tapenade
Three years ago: Roasted Tomato and Goat Cheese Tart
Four years ago: Kettle Corn