Syrup:
3 c. chokecherry juice
4 c. sugar
2 c. corn syrup
1/2 tsp. almond extract
Combine the juice, sugar, and corn syrup in an 8 qt. sauce pan. Bring to a hard boil. Boil for exactly 1 minute. Remove from heat, add almond extract. Skim foam if necessary. Pour into clean pint jars. Wipe tops of jars with damp rag, place ring on. Process in a water bath canner for 10 minutes.
Makes 3-4 pints.
Jelly:
3 c. chokecherry juice
1/4 c. lemon juice
6 c. sugar
1/2 tsp. butter * (optional...it helps reduce the foaming a little)
1- 3 oz package liquid pectin
Combine juices and sugar and butter if using, bring to a hard boil, add pectin. Bring back to a hard boil, boil exactly 1 minute, remove from heat. Skim foam. Pour into clean jars. Wipe tops of jars with damp rag, place ring on. Process in a water bath canner for 10 minutes.
Makes approx. 7 half pints.
