INGREDIENTS
- 10 c. chokecherries
- 5 c. water
- 5 - 6 c sugar
- 1 -2 c. corn syrop
- 1/4 tsp. almond flavouring
DIRECTIONS
- Bring chokecherries and water to a boil; boil until cooked.
- Crush with masher. Drain fruit until you get 4 cups juice.
- Put juice in large pot. Add sugar, syrup and flavouring.
- Boil to a hard rolling boil. Cook 5 minutes or until it's like a syrup.
- Put in jars, leaving 1/2 inch head space. Process 10 minutes in canner.
For a thicker syrup, use 1-1/2 cups sugar and 1/4 cup syrup for every 1 cup juice. The 6 cups sugar and 2 cups syrup in the recipe are used for the thicker syrup.