The choke cherry (Prunus virginiana) is
closely related to wild cherries belonging to the rose family
(Rosaceae) and can be found growing over a large part of North
America, from as far north as the Yukon and the North West Territories
and as far south as Virginia, California and New Mexico in the
United States. The fruit is very flavorful but astringent. This
astringency is what is referred to as the "choke" of
the choke cherry. Today the fruit is most commonly used in making
jelly, syrup and even wine, however, early North American Indians
used dried and ground choke cherry fruit in soups, stews and
pemmican.
Choke-Cherry Syrup
- 8 cups ripe choke cherries, stemmed and
un-pitted
1/2 cup water
- 1/2 of a 2-ounce box of pectin crystals
4 cups (2 pounds) sugar
- Place the choke cherries in a large saucepan
with the water and mash well. Bring to a boil, reduce heat and
simmer, covered, for 10 minutes. Remove from heat.
- Strain mixture through a jelly bag and
measure juice.
- Add (about) 4 cups of the strained juice
in a saucepan, add the pectin crystals and mix well; bring to
a boil, stirring frequently. Stir in the sugar and boil hard
for 1 minute. Remove from heat.
- Skim any foam from the surface and pour
into hot sterilized jars. Store in refrigerator.
Makes about 3 pints.
