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Fruits of the Prairie

Summer is the time for picking fruit of the prairie. 2012 has proven to be an excellent chokecherry and currant year.

Here are a couple of my favorite recipes for currant jelly and chokecherry syrup.

Currant Jelly

  1. 3 3/4 cup black currant juice

  2. 3/4 cup lemon juice

  3. 1 pkg. powdered pectin

  4. 6 cups sugar

Pour black currant juice into a 6 or 8 quart kettle. If short of juice, fill last cup with water to equal exact amount of juice. Add lemon juice. Add pectin to juice in kettle; stir well.

Place over high heat and bring to a boil, stirring constantly. Add the sugar, mix well. Continue stirring and bring to a full rolling boil. Boil hard for 2 minutes, remove from heat. Pour into sterile 1/2 pint jars, leaving 1/8 inch headspace. Hot water bath for 5 minutes. Makes 7 half pint jelly jars.

Chokecherry Syrup

  1. 3 cups chokecherry juice

  2. 6 1/2 cups sugar

  3. 1/4 teaspoon almond extract

Pour the chokecherry juice in a large kettle. Next add sugar. Cook on high stirring constantly. Bring to a rolling boil and boil hard for 1 minute.

Remove from heat and skim foam. Add almond extract. Pour into sterile pint jars, leaving 1/8 inch headspace. Hot water bath for 10 minutes. Makes 3-4 pint jars. Great for making milkshakes or over pancakes.

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