How long does chokecherry syrup last in fridge?
Remove the chokecherries from the stems and rinse with cold water. Chokecherries should be stored covered in the refrigerator and will keep up to one week.
What does chokecherry syrup taste like?
the chokecherry syrup is different from the others. the color is red, not purple. and it tastes like chokecherries, which is a little more tart than other berries.
Can I freeze chokecherry syrup?
Use, freeze or can. Yields two cups of juice. Sterilize pint or half-pint canning jars and prepare lids. Open liquid pectin pouch and stand upright in a cup or glass.
Does chokecherry syrup need to be refrigerated?
Bring strained juice to boil, add sugar, bring back to boil and boil for 15 minutes stirring occasionally. Pour into sterilized jars or into pretty decorative bottles. Keep refrigerated.
Can you juice chokecherries?
To extract the juice, place the cleaned chokecherries in a large pot and add enough water to just barely cover them. Put them on the stove and allow to come to a boil, then reduce to simmer. After about 30 minutes, the berries will have released their juice.
What are chokecherries used for?
Mature fruits are still collected today and used to make jellies, jams, pie-fillings, syrups, sauces and wines. Like many plants and animals which were vital to their survival some tribes used parts of the chokecherry plant in their rituals. A green dye was derived from the leaves, inner bark and immature fruit.
What does wild chokecherry taste like?
They’re often called Virginia bird cherries, since birds delight in eating them, but unless they are ripe, wild chokecherries often taste quite bitter and sour to humans.
What happens if you eat a chokecherry?
Toxicity: Most parts of chokecherry are toxic to humans and livestock. Digestion of chokecherry seeds, leaves, twigs and bark by enzymes in the stomach releases cyanide (also called hydrocyanic or prussic acid). Cyanide poisoning can occur with fresh, bruised, wilted or dried foliage.
Are chokecherries good eating?
Chokecherry fruit is definitely edible and not toxic. The seeds are a bit tricky though. Chokecherry seeds contain a cyanide compound, like apple seeds, and they can be toxic if eaten raw in large quantities.
What is Supsil?
As a young girl I remember my mother making syrup once the chokecherries were ripe. We called it ‘supsil’.
How do you make chokecherry syrup?
This syrup makes great gifts. 4 cups chokecherry juice 3 cups sugar Place whatever amount of chokecherries you have in a pot, cover just barely with water, bring to boil and simmer till the berries are soft. Mash berries, potato masher works well.
How to cook chokecherries?
Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft. Mash gently and strain the chokecherry juice through a sieve or cheesecloth. Pour 3 cups juice into a large kettle; stir in the sugar. Cook on high, stirring constantly.
How do you make chokecherries with pectin?
Pour the chokecherry juice into a saucepan and add four cups of sugar. Add 3 tablespoons of either orange and or lemon juice, or a combination of the two. Sprinkle with 2 tablespoons of pectin and whisk to combine. Bring to a rolling boil then simmer over medium heat, for approximately 30 minutes.
Can you make chokecherry syrup without pectin?
If you find this recipe too sweet, you can always use less sugar and add a little extra pectin or even cornstarch. Making chokecherry syrup is quite similar to making jam or jelly. However, more water is used so that the consistency is more syrup-like rather than jam. Also, less pectin (or no pectin) is needed based on the fruit being used.