/2 cup of cooled chokecherry pudding and pour the rest
Heat chokecherry juice to warm (but not hot) temperature to help disolve sugar. There is no fermentation after the alcohol is added.
Add sugar to warmed juice and stir until dissolved.
Add Everclear.
Stir, bottle, and let rest for at least one month.
Serve cool.
Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
Pour 3 cups juice into a large kettle; stir in the sugar.
Cook on high, stirring constantly.
Boil hard for 1 minute.
Remove from heat and skim foam.
Add extract if using (almond extract gives a stronger cherry taste).
To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.
Wash fruit and cover with water; simmer 15 minutes.
Strain juice.
Measure juice into 6- to 8-quart kettle.
Add pectin and stir.
Bring to boil; add sugar, stir, and bring to a rolling boil.
Boil exactly 2 minutes.
Skim and pour into jars.
Wipe rims and adjust lids.
Process in boiling water bath for five minutes; remove to a protected countertop and let cool completely undisturbed.
Put all ingredients into pot and cook following pectin instructions or if you don't want to use pectin, cook juice, sugar and syrup to jelly point.
Pour into hot, sterilized jars.
Wipe off jars before putting on lids that are hot.
Twist on tight and they will seal.
Place the 6 slices of bread in the bottom of a greased 9 x 13 inch pan.
Combine the milk, sugar, vanilla and eggs, and mix well.
Pour over the bread and refrigerate overnight.
When ready to bake, combine the brown sugar, margarine, flour and cinnamon, and sprinkle over the bread.
Bake at 375\u00b0 for 40 minutes.
Serve with chokecherry syrup, or sliced fruit of your choice.
Combine first five ingredients in saucepan.
Cook ingredients until thick, stirring constantly to avoid scorching.
Cool.
Pour into pie shell and place in refrigerator until thoroughly chilled.
Serve with whipped cream or cream topping.
Boil juice 1 minute.
Add sugar; bring to a boil.
Add Certo; boil 1 minute.
Remove from heat.
Skim foam.
Pour into hot jars 1/8 inch from top.
Seal and invert jars for 5 minutes.
Turn back over.
Pour juice into a large heavy kettle.
Add sugar and stir to mix.
Place over high heat.
Bring to boil; stir constantly.
Stir in pectin.
Bring to a full, rolling boil and boil hard for 1 minute.
Remove from heat.
Stir and skim for 5 minutes.
Add almond extract.
Pour into jars and seal.
Process for 10 minutes in hot water bath.
Boil 5 minutes.
Seal in jars.
Very delicious on pancakes.
Measure juice into a large saucepan.
Add pectin and stir well.
Bring to a hard boil.
Add sugar, stir until dissolved. Bring to a rolling boil and boil hard for 2 minutes.
Remove from heat, skim, and pour into hot sterilized jars.
Cover with melted paraffin or seal.
bring all ingredients to a boil for 3 minutes.
Remove from heat
pour in jars.
seal jars and store.
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.
Mix altogether and bring to a full rolling boil.
Boil for 5 minutes.
Skim off the jell.
Put in clean, hot jelly jars.
Pour melted wax over top and seal with lids.
Pound steak.
Put in wide-mouth jar or crock.
Pour marinade over meat.
Let stand overnight in cool place.
Also for roast. Best marinade for dip.
Bring ingredients to a boil in a large saucepan.
Turn heat down and simmer for 15 minutes.
Skim off scum.
Pour into jars and seal.
Process in boiling hot water bath for 10 minutes. Makes 3 batches, 4 pints.
Place ingredients into a heavy kettle, bring to a boil.
Simmer for 20 minutes.
Remove from heat and pour into sterilized jars.
I also process for 15 minutes.
Heat sauce ingredients in pot on stove or bowl in microwave until bubbling.
Add chunks of cooked meat of choice (fried duck or sausage is wonderful).
Simmer for a few minutes, then keep hot into a chafing dish, or reheat as needed.
Serve with picks for an appetizer.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener