cakes

Monday, January 14, 2008

Chokecherry Syrup

From Chauncey Klebsch

4 cups chokecherry juice
4 cups white sugar
2 cups Karo light syrup

Place all the ingredients into a 5 quart preserving kettle. Bring to the boiling point over high heat, stirring to dissolve the sugar. When the syrup comes to a boil, turn the heat to mediun and continue boiling for 10 to 15 minutes, or until foam starts climbing the sides of the kettle. Watch closely. Remove from heat and pour into sterilized jars or bottles. Process in canning process. Keeps indefinitely.

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