Chokecherries are a wild fruit that can be used to create a variety of delicious recipes. However, it's important to note that chokecherries are quite tart and astringent when eaten raw, so they are typically used in cooked and processed recipes. Here are three top-rated chokecherry recipes for you to try:
1. Chokecherry Jam:
Ingredients:
4 cups chokecherries, pitted and washed
4 cups granulated sugar
1/4 cup lemon juice
Instructions:
In a large pot, combine the chokecherries and lemon juice. Bring the mixture to a simmer over medium heat and cook for about 15 minutes, or until the chokecherries are soft.
Use a potato masher or immersion blender to crush the chokecherries and break them down further.
Stir in the granulated sugar and continue to cook, stirring frequently, until the sugar has dissolved and the mixture thickens. This can take about 20-30 minutes.
To check the jam's consistency, place a small amount on a cold plate. If it sets and wrinkles when pushed with a finger, it's ready.
Remove the pot from the heat and let the jam cool for a few minutes.
Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars with sterilized lids and bands.
Process the jars in a boiling water bath canner for about 10 minutes to ensure proper sealing.
Allow the jars to cool completely before storing them in a cool, dark place.
2. Chokecherry Syrup:
Ingredients:
4 cups chokecherries, pitted and washed
2 cups water
2 cups granulated sugar
Instructions:
In a pot, combine the chokecherries and water. Bring the mixture to a simmer over medium heat and cook for about 20 minutes, or until the chokecherries are soft.
Use a potato masher or immersion blender to crush the chokecherries and extract their juices.
Strain the mixture through a fine mesh strainer or cheesecloth into a clean pot, pressing to extract as much liquid as possible.
Add the granulated sugar to the strained chokecherry juice. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the syrup thickens.
Remove the pot from the heat and let the syrup cool slightly.
Pour the chokecherry syrup into sterilized bottles or jars. Seal the containers with sterilized lids.
Store the chokecherry syrup in the refrigerator. It can be used as a topping for pancakes, waffles, ice cream, and more.
3. Chokecherry Pie:
Ingredients:
Pastry dough for a double-crust pie
4 cups chokecherries, pitted and washed
1 cup granulated sugar (adjust based on tartness of chokecherries)
1/4 cup all-purpose flour
1 tablespoon lemon juice
Pinch of salt
2 tablespoons butter, cut into small pieces
Instructions:
Preheat the oven to 375°F (190°C).
In a bowl, combine the chokecherries, granulated sugar, flour, lemon juice, and salt. Toss to coat the chokecherries evenly.
Roll out half of the pastry dough and line a 9-inch pie pan with it.
Pour the chokecherry filling into the pastry-lined pie pan. Dot the filling with small pieces of butter.
Roll out the remaining pastry dough and place it over the chokecherry filling. Seal and crimp the edges to enclose the filling.
Cut a few slits in the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for about 45-50 minutes, or until the crust is golden and the filling is bubbling.
Remove the pie from the oven and let it cool before slicing and serving.
These chokecherry recipes showcase the versatility of this wild fruit in creating delicious jams, syrups, and pies. Enjoy the unique flavors of chokecherries with these delightful treats.
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