Chokecherry syrup

Picking chokecherries is an annual adventure that seems always successful as there are usually more than enough for the preserving need.  Chokecherries are great for jams, jellies, ades, and liqueurs.

From August through September they are available just for the picking.  Chokecherries are easy to pick even for the younger crowd as they grow in long dense clusters.  They can be low or tall shrubs or small trees up to eight meters high. Chokecherries may be found in open settings, along fence lines are often the dominant species of a bluff.

The cherries ranging from translucent red to deep reddish purple or black in colour, are pea sized and fleshy with large stones.  The name chokecherry is suitable as unripe cherries are fairly astringent.  Fully ripe chokecherries, although palatable, leave a cottony sensation in your mouth. When chokecherry jelly is the objective, berries of varying degrees of ripeness are best, while fully ripe berries work very well for syrups and liqueurs.

After picking, sort to remove leaves, twigs, and other foreign material.  Wash several times.

Chokecherry juice for making jelly or syrup:

1. In a large, deep kettle or saucepan, measure 2 L (8 cups) berries and 2 to 3 L (8 to 12 cups) water.  Simmer for 15 to 20 minutes.  Crush fruit with a potato masher during cooking.
2. Strain juice through a dampened jelly bag or well worn, clean pillow case also dampened, and allow to drip several hours. One traditional method is to place the cooked berries in the bag or case, placed in a metal bowl.  Then tie the case around a broom handle and gently lower the bowl filled with bag to the floor. Once positioned raise the broom handle and let it rest on the two counters with the bag suspended to drip into the bowl below. 
3. Squeezing the bag will result in more juice but may also end in cloudy jelly. Proceed with your favorite jelly or syrup recipe or freeze the juice for jelly making later.

Chokecherry syrup:

1. Combine 1 L (4 cups) juice with 1.25 to 1.5 L (5 to 6 cups) granulated sugar and 250 to 500 mL (1 to 2 cups) light corn syrup in a large, deep saucepan. 
2. Bring to a hard-rolling boil, stirring constantly.  Boil 5 to 7 minutes. 
3. Remove from heat.  Add 2 mL (1/2 tsp) almond flavouring.
4. Pour into hot sterilized jars leaving 1 cm (1/2 inch) headspace, and seal.
5. Place in water bath canner and process 10 minutes in a boiling water bath. 
6. Remove from canner and allow to sit 24 hours in draft free space.  Remove screw bands, wipe, label and date. 
7. Store in cool, dry location.

For those with nut allergies, eliminate the almond flavouring.  The varying amounts of sugar and syrup is directly related to your sweet tooth and to the consistency of the end product you are hoping to achieve.  You can also add 15 mL (1 tbsp.) lemon juice prior to boiling to produce a tarter syrup.

Chokecherry syrup is certainly a welcome change to commercial concoctions atop waffles, pancakes, crepes or even ice cream to chase away those winter blahs!