Wash chokecherries in cool running water. Place in stainless steel or enamel kettle. Cover with water and bring to a boil. Simmer, covered, for 15 minutes or until soft. Cool and strain through cheesecloth to produce juice. Do NOT crush seeds.

Syrup Making:

Combine first four ingredients and boil for 2 minutes. Remove from heat, add almond flavoring and pour into hot, sterilized canning jars. Seal with two-piece canning lids. Process 10 minutes in boiling water bath.

From the kitchen of Sandi Smith