Wow, I'm glad this video popped up. My chokeberries are lovely and ripe now and I've only thought to put the stuff over porridge and I'd like to add it to my Zucchini bread next time I cook some.
Ya it's very tart fruit and sugar... Less sugar I would water bath it just in case but if you use it up don't worry about it too much I add apples at times like my crab apples I grew up with a crab apple tree and black cherry trees :) you find a way to bottle that flavour :)
I have found wild choke cherries and harvested to plan to do something but upon reading found it said if cooking with the pits in them the heat breaks up the cyanides from the pit. Please explain to me if cooking them is under a certain temperature ? Or what is the actual explanation of this and how can you actually do this safely ?
I made chokecherry jam last year and the color and smell were amazing. Do you know how to remove seeds from the chokecherry mash? I only had partial success and only 1/4 - 1/2 of the berry mash made it into the jam
You could try running the mash thru a plastic or metal screen with 1/8th inch (2 mm) mesh. The seeds (& leaves) contain cyanide so you don't want leaves cracked seeds to get into your syrup, jelly or jam.
@@rosewood5017 Recipes are free and available to print off, just click the link at the top of the video description. You Tube doesn’t have a printing function.
Growing up in Saskatchewan, Canada, these are a staple berry/cherry for preserving! Taste of childhood on the farm 😊 They also make an amazing wine!!
Wow, I'm glad this video popped up. My chokeberries are lovely and ripe now and I've only thought to put the stuff over porridge and I'd like to add it to my Zucchini bread next time I cook some.
I do the old school method with my black walnut syrup. The cherries are having a bumper crop here in southern MN.
Hi from St Paul. I’m going for pin cherries and sand cherries on Mon. Yes, very good year for cherries it seems.
@@foragerchef4141 nice! Red Wing here!
My favorite choke Cherry or black cherry syrup has less sugar than jam
I like it on duck, rabbit, bear etc with rosemary
Love this! Thanks!
Thank you! ❤
Ya it's very tart fruit and sugar... Less sugar I would water bath it just in case but if you use it up don't worry about it too much
I add apples at times like my crab apples
I grew up with a crab apple tree and black cherry trees :) you find a way to bottle that flavour :)
Good tip it can take forever for them to actually break down
Acid probably breaks down the skin better
Potato masher works great for popping the skins of heated chokecherries to release the juice.
@@charleshash4919 oh yes I do use one of them :)
Instead of sugar can I use honey ?
Yes indeed!
Vinegar, how much?
The recipe is in the link in the video description, just like every other video I do.
I have found wild choke cherries and harvested to plan to do something but upon reading found it said if cooking with the pits in them the heat breaks up the cyanides from the pit. Please explain to me if cooking them is under a certain temperature ? Or what is the actual explanation of this and how can you actually do this safely ?
I made chokecherry jam last year and the color and smell were amazing.
Do you know how to remove seeds from the chokecherry mash? I only had partial success and only 1/4 - 1/2 of the berry mash made it into the jam
You can try a food mill but using a strainer and a silicone spatula or scraper works the best IME.
You could try running the mash thru a plastic or metal screen with 1/8th inch (2 mm) mesh. The seeds (& leaves) contain cyanide so you don't want leaves cracked seeds to get into your syrup, jelly or jam.
I usually boil my syrups to 219 F which is a maple syrup thing... not sure with vinegar in it though...
It’s not an exact science here. You could take it to 219 if you want.
Do you have link or recipe to make your cherry vinegar. Thank you our choke cherry just about ready to get ripe. N Idaho
@@maryestherhooley9851 Hello. Yes the link in the video description will have that. Or Google “forager chef fruit scrap vinegar”.
My juice is full of pulp, I want to still use it for syrup. What do you think ??? :)
That’s fine
How long do you leave the jars upside down? Until it completely cools? Or before that? Have a hot batch upside down now, thanks for the recipe.
Until totally cool/room temp is what I do.
What do you mean by Proportion of sugar??
Recipe’s on my site. There’s a link at the top of the video description.
@@foragerchef4141 thank you!
Could i use 1/2 c of vodka if i dont have white wine vinegar or regular vingar?
You can skip it. Add a tsp of lemon juice to each jar before you can it in a water bath.
Thank you for your quick response! I'm excited! Making tomorrow 🙏🏽
It would be nice to have a recipe.
@@rosewood5017 Recipes are free and available to print off, just click the link at the top of the video description. You Tube doesn’t have a printing function.
A proportion of sugar???
The full recipe’s in the link in the video description, just like every other recipe in this channel.
Bro added so much sugar 😭
I also add potatoes when I make potato soup.