Choke Cherry Punch Concentrate or Choke Cherry Syrup

READY IN: 72hrs 15minsYIELD: 1 gallon

12lbs choke cherries

¹⁄₃ cuptartaric

2quartswater

¹⁄₂ cupsugar, per cup of juice for choke cherry punch concentrate

2cups sugar per cup of juice for choke cherry syrup

Serving Size: 1 (858) g

Servings Per Recipe:10

Calories: 453.5

Calories from Fat 11 g 3 %

Total Fat 1.3 g 2 %

Saturated Fat 0.2 g 1 %

Cholesterol 0 mg 0 %

Sodium 5.8 mg 0 %

Total Carbohydrate115.4 g 38 %

Dietary Fiber 13.8 g 55 %

Sugars 94.4 g 377 %

Protein 7 g 13 %

Wash and drain 12 lbs of choke cherries.

grind choke cherries, pit and all in meat grinder.

mix 1/3 cup tartaric acid with 2 quarts of cold water till tartaric acid is dissolved.Pour over ground choke cherries and stir well.

cover and let stand at room temperature 50-75 deg F. for 48 hours stirring occasional.

after 48 hours, place grindings in mesh bag and press grindings in fruit or apple press straining the juice through a jelly bag or flour sack cloth.

measure juice into large pot and add 1/2 cup sugar per cup of juice for choke cherry punch.For choke cherry syrup add 2 cups sugar to 1 cup juice.

bring to a boil and boil for 1 minute.remove from heat and pour into quart or pint canning jars, and seal with lid and ring.let cool.

for choke cherry punch, add 3 parts water to 1 part concentrate — (1 quart juice to 3 quarts cold water)serve and enjoy.