Chokecherry Pancake Syrup - cooking recipe

Ingredients

6 cups chokecherry juice
1/3 cup corn syrup
1 1/2 tablespoons lemon juice
3 tablespoons dry pectin
7 cups sugar
1 teaspoon butter
1/8 teaspoon almond extract

Preparation

1-Barely cover cleaned chokecherries with water. 2- Bring to a boil and simmer 10 - 20 minute ( I just strain through a sieve as I am not entering in the Fall Fair!) 3- Measure juice into heavy pot and add everything but the sugar. Whisk and bring to a boil on high. 4- Add sugar all at once and stir until boiling. Reduce heat and simmer for 10 min on induction cooker (up to 20 minute on regular stove)
Process jars using the direction for Jelly on your Pectin package.