Chokecherry Syrup & Jelly

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.