Summer is the time for picking fruit of the prairie. 2012 has proven to be an excellent chokecherry and currant year.
Here are a couple of my favorite recipes for currant jelly and chokecherry syrup.
Pour black currant juice into a 6 or 8 quart kettle. If short of juice, fill last cup with water to equal exact amount of juice. Add lemon juice. Add pectin to juice in kettle; stir well.
Place over high heat and bring to a boil, stirring constantly. Add the sugar, mix well. Continue stirring and bring to a full rolling boil. Boil hard for 2 minutes, remove from heat. Pour into sterile 1/2 pint jars, leaving 1/8 inch headspace. Hot water bath for 5 minutes. Makes 7 half pint jelly jars.
Pour the chokecherry juice in a large kettle. Next add sugar. Cook on high stirring constantly. Bring to a rolling boil and boil hard for 1 minute.
Remove from heat and skim foam. Add almond extract. Pour into sterile pint jars, leaving 1/8 inch headspace. Hot water bath for 10 minutes. Makes 3-4 pint jars. Great for making milkshakes or over pancakes.