This delightful homemade chokecherry syrup is perfect for pancakes, waffles, or as a sweet addition to desserts.
Rinse the chokecherries thoroughly under cold water.
Ensure all debris and stems are removed for a clean juice.
Place the chokecherries in a large pot and add water until they are just covered.
Don't add too much water to keep the juice concentrated.
Bring the pot to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
Simmering helps extract the maximum flavor from the chokecherries.
Mash the softened chokecherries gently with a spoon or masher.
This step helps release more juice from the fruit.
Strain the mixture through a sieve lined with cheesecloth into a clean bowl to extract the juice.
Use a cheesecloth for a clearer juice.
Measure 3 cups of the chokecherry juice and return it to the pot.
You can freeze any extra juice for later use.
Add the sugar to the juice and stir well.
Adjust the sugar to your taste preference.
Bring the mixture to a boil over high heat, stirring constantly.
Keep stirring to prevent the sugar from burning.
Boil the syrup hard for 1 minute, then remove from heat.
A short, hard boil helps thicken the syrup slightly.
Stir in the almond extract for added flavor.
Add the extract off the heat to preserve its aroma.
Pour the hot syrup into sterilized jars, leaving a small gap at the top.
Ensure the jars are hot to prevent cracking.
Seal the jars and let them cool before storing.
Store in a cool, dark place for longer shelf life.
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