| 4 Cups Chokecherry Juice (see directions for creating juice) |
| 4 Cup Sugar |
| 1/2 Cup Lemon Juice |
| 1/2 Package Powdered Pectin |
| 2 Tsp. Almond Flavoring |
| From the kitchen of Sandi Smith |
Juice: 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.