Chokecherry recipes

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CHOKECHERRY RECIPES
http://www.msuextension.org/musselshell/PDF%20FILES/CHOKECHERRYRECIPES.pdf
For jelly use some green chokecherries with the ripe or pick while light red. Do not expect a crystal clear jelly.
To extract juice, cook berries adding water to just cover. Cook for 10 - 15 minutes, crush and put in wet jelly bag
or cloth. Squeeze bag, then re-drain through the rinsed jelly bag without squeezing.


Plant source


CHOKECHERRY JELLY

3-1/2 cups juice
1 pkg. pectin
4-1/2 cups sugar
Follow procedure on pectin pkg.
Put in sterilized jars and seal with lids.
Process in water bath for 8-10 minutes.

CHOKECHERRY BUTTER

8 cups pulp
8 cups sugar (may use 4 or 6)
Simmer slowly 1-1/2 hours
Add juice of 1/2 lemon
Boil 1 minute.
Put in sterilized jars and seal with lids.
Process in water bath for 8-10 minutes
Makes 8-1/2 cups.


CHOKECHERRY-APPLE JELLY

1/2 cup chokecherry juice
1/2 cup apple juice
Boil well
Add 3/4 cup sugar
Boil to jelly test
Place in sterilized jars and seal with lids.
Process in water bath for 8-10 minutes.
(These are the portions to use in making a larger
batch of jelly. You can double or triple the amounts.)

CHOKECHERRY-APPLE BUTTER

2 cups chokecherry pulp
4 cups apple pulp
Heat to a boil
Add 5 cups sugar
Stir constantly and cook until thick.
Put in sterilized jars and seal with lids
Process in water bath for 8-10 minutes.


CHOKECHERRY-RHUBARB JELLY

Use a few green chokecherries with
the ripe ones and a few stalks of
rhubarb to make juice. Use equal
amounts of juice and sugar to make
the jelly.


CHOKECHERRY SYRUP

Use the following portions:
1 cup juice
1 cup sugar
Bring to a rolling boil for about 15 minutes.
Put in sterilized jars and seal with lids.
Process in water bath for 8-10 minutes.



CHOKECHERRY SYRUP WITH CORN SYRUP

3 cups chokecherry syrup
1 pkg. commercial pectin
1 cup white syrup
3 cups sugar
Dissolve the pectin in the chokecherry juice. Add
corn syrup and bring to a boil. Add sugar and boil
2 minutes. Put into sterilized jars and seal with lids.
Process in water bath for 8-10 minutes. CHOKECHERRY VINEGAR
Mash the cherries thoroughly, then cover with weak vinegar (half white wine vinegar and half water). Let stand 2
days, stirring each day. On the third day drain and add 1 cup granulated sugar for each cup of juice. Let it come
to a boil, settle well and bottle or put in jars. Two tablespoons of this to a glass of water makes a splendid
summer drink.

CHOKECHERRY SYRUP (Uncooked)

12 pounds chokecherries (ground with pits)
2 quarts water
1/3 cup Tartaric Acid
Put ground chokecherries in large container. Put Tartaric Acid over top of cherries; pour water over all
ingredients. Stir well. Let set for 36 hours at room temperature.
Squeeze out juice well, using jelly bag or double layer of cheesecloth. Add 1-1/2 pints sugar to 1 pint of juice.
Stir to dissolve sugar. Let set on cupboard for 2 hours, stirring occasionally. Put in freezer containers and freeze.
Tartaric Acid is available at Billings Homebrewery Supply, 1916 3rd Avenue N, Billings, 256-0261. Check the
internet for additional sources.

CHOKECHERRY LIQUEUR

1 quart chokecherries
1 quart sugar
1 fifth gin or vodka
Place all ingredients in a glass jar. Shake every day for 30 days. Drain and bottle. This will be sweet at first, but
will be best after 6 months.





Yellowstone County Extension Office
Courthouse - Room 106
PO Box 35021
Billings, MT 59107

The programs of the MSU/Yellowstone County Extension Service are available to all people regardless of race, creed, color, sex, handicap or
national origin. Issued in furtherance of cooperative extension work in agriculture and home economics, acts of May 8 and June 30, 1914, in
cooperation with the U.S. Department of Agriculture, Max Amberson, Acting Director, Extension Service, Montana State University, Bozeman,
MT 59717.