Frederic Melton
Chokecherries are used to make syrup, jelly, jam, and wine. The seeds, stems, and leaves of the chokecherry plant contain toxic compounds, so it is important to remove the stems and leaves when cleaning the berries. The seeds should not be crushed when cooking or extracting the juice. To strain chokecherries, they are usually cooked with a small amount of water until they are tender and then strained through a jelly bag or several layers of cheesecloth in a colander.
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What You'll Learn
Simmer chokecherries with water
Chokecherries are the fruit of the Prunus virginiana, a bushy small tree native to the US. They are known for their unique, slightly astringent flavour and are used in a variety of recipes, including jelly, jam, syrup, wine, and sorbet. When preparing chokecherries, it is important to note that the seeds, stems, and leaves of the chokecherry plant contain toxic compounds, so care must be taken to remove them when cleaning the berries. Here is a step-by-step guide to simmering chokecherries with water:
Step 1: Wash the Chokecherries
Before cooking, thoroughly wash the chokecherries by adding them to a large bowl and covering them with cold water. Skim the surface of the water to remove any debris, such as pests, sticks, and leaves. Drain the chokecherries and ensure they are free of any remaining stems or leaves.
Step 2: Add Water and Simmer
Place the cleaned chokecherries in a heavy-bottomed saucepan. The ratio of chokecherries to water is typically 1 cup of water for every 4 cups of chokecherries. Bring the mixture to a boil, then reduce the heat to low and simmer. Cover the saucepan and simmer for approximately 15 to 20 minutes, stirring occasionally. Be careful not to crush the seeds during this process.
Step 3: Mash the Chokecherries
As the chokecherries soften during simmering, use a potato masher to gently crush them and release their juice. Continue simmering and mashing until the chokecherries are very tender and fall apart easily.
Step 4: Strain the Mixture
After simmering, use a strainer, cheesecloth, or a jelly bag to separate the juice from the solids. If using cheesecloth or a jelly bag, allow the juice to drip into a bowl without twisting or pressing to ensure clearer juice. For a clearer juice, you can also refrigerate the juice overnight, which will help settle any remaining solids.
Step 5: Measure and Combine with Other Ingredients
Measure the chokecherry juice and combine it with other ingredients, such as sugar, lemon juice, or apple juice, as per your recipe requirements. Return the mixture to the saucepan and simmer over low heat until the sugar is dissolved and the desired consistency is achieved.
Step 6: Cool and Store
Once the chokecherries and liquid have been combined and simmered, allow the mixture to cool. For long-term storage, the juice can be frozen or canned. To can the chokecherry mixture, follow safe canning procedures, including sterilizing jars and processing in a boiling water bath.
Remember, chokecherries are known for their unique flavour, and cooking them with water is just the first step in creating delicious recipes. Always be cautious when handling chokecherries due to the presence of toxic compounds in the seeds, stems, and leaves. Enjoy experimenting with this versatile fruit!
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Mash chokecherries
Mashing chokecherries is a crucial step in preparing chokecherry jelly, juice, syrup, or wine. Here is a detailed guide on how to do it:
Preparing the Chokecherries:
Before mashing, it is important to clean and rinse the chokecherries. Remove any leaves, stems, or other debris that may be present. The chokecherries should then be placed in a large saucepan with water. The general ratio is 1 cup of water for every 4 cups of chokecherries. Bring this mixture to a simmer over low heat. It is important to stir occasionally and avoid crushing the seeds, as they contain toxic compounds, including hydrocyanic acid. Simmer the chokecherries until they become tender and start to fall apart, which usually takes around 15 to 45 minutes.
Mashing Techniques:
Once the chokecherries are soft, you can use a potato masher or mash them by hand to break down the fruit further. This step helps separate the pits from the flesh and ensures that the chokecherry essence infuses into the water. However, some sources suggest skipping this step as it may reduce the clarity of the final juice and create more mess. Instead, you can let the mixture cool down and then use your hands or a spatula to separate the pits from the flesh and create small bits of fruit.
Straining the Mixture:
After mashing, the next step is to strain the mixture to separate the juice from the solids. This can be done using a fine-mesh strainer, a food mill, or multiple layers of cheesecloth. For ultra-clarity, use a triple layer of cheesecloth. If using a jelly bag, be careful not to twist or press it, as this can affect the clarity of the juice. The resulting juice can be used as a base for various chokecherry recipes.
Additional Tips:
- The later the chokecherries are harvested, the sweeter they will be.
- Chokecherry juice can be frozen or canned for long-term storage.
- Chokecherry jelly often requires the addition of pectin and sugar to achieve the desired consistency and taste.
- Chokecherry syrup is a popular choice for pancakes and waffles.
- Chokecherry seeds, stems, and leaves contain toxic compounds, so it is important to remove them during the cleaning and preparation process.
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Separate the pits from the fruit pulp
To separate the pits from the fruit pulp, start by cooking the chokecherries in a covered saucepan with a small amount of water on the stove. Use a ratio of 1 cup of water to 4 cups of cleaned chokecherries. Place over low heat and simmer until the fruit is very tender, stirring occasionally. This should take around 15 to 20 minutes. Be careful not to crush the seeds or pits as they contain toxic compounds and can create cyanide poison if chewed and swallowed.
Once the chokecherries have softened, you can use a potato masher to gently mash the fruit as it cooks. This will help break down the fruit further and release more juice. Continue to stir occasionally to prevent scorching.
At this point, you can strain the mixture to separate the pits from the fruit pulp. Use a jelly bag, a cheesecloth-lined colander, or a fine-mesh strainer. If using a jelly bag or cheesecloth, line a colander with it and place it over a bowl to catch the juice. Gently pour the cooked chokecherries into the colander and let the juice drain through, separating the pits from the pulp.
Alternatively, you can use a spatula to press the mixture through a fine-mesh strainer, ensuring that only the pulp passes through while the pits are caught in the strainer.
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Strain the chokecherries through a cheesecloth
To strain chokecherries through a cheesecloth, start by cooking the chokecherries in a covered saucepan with a small amount of water on the stove. Use a ratio of 1 cup of water to 4 cups of chokecherries. Bring the mixture to a simmer over low heat and cook for about 15 minutes, or until the chokecherries have completely fallen apart. Stir the mixture occasionally during cooking, being careful not to crush the seeds or pits as they contain toxic compounds.
Once the chokecherries have softened, you can begin the straining process. Place a piece of cheesecloth over a bowl and secure it in place. You can use a single layer of cheesecloth, but using multiple layers will result in a clearer juice. Pour the cooked chokecherries into the cheesecloth-lined bowl and allow the juice to drip into the bowl. If you want clearer juice, avoid twisting or pressing the cheesecloth.
Depending on the desired consistency and clarity of your final product, you may need to strain the juice multiple times through the cheesecloth. This process will remove any remaining solids and improve the overall quality of your chokecherry juice.
You can also use a jelly bag instead of cheesecloth, following a similar straining process. Both methods will effectively separate the juice from the solids, but using a jelly bag may result in a slightly higher juice yield.
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Use the juice for jelly, jam, syrup or wine
Once you've strained your chokecherry juice through a cheesecloth, you can use it to make jelly, jam, syrup, or wine. Here are the steps for each:
Jelly
Chokecherry jelly is a tasty wild foraged preserve that you can't buy in stores. It's easy to make because chokecherries are naturally high in pectin. To make chokecherry jelly, start by bringing the chokecherry juice, sugar, and lemon juice (if using) to a hard boil on the stove. Use a deep, heavy-bottomed jam pot and fill it only halfway, as the mixture will bubble up a lot. Stir frequently to prevent scorching and cook at medium-high heat for about 15-20 minutes, until it reaches the gel stage. Test for gelling on a plate that's been chilled in the freezer or use an instant-read thermometer—at sea level, the jelly should reach 220 degrees F. Once it's ready, pour the jelly into prepared jam jars. You can store this jelly in the refrigerator or freezer, or you can can it.
Jam
Chokecherry jam is another delicious way to preserve the rich, tart flavor of chokecherries. The process for making jam is similar to making jelly, but you may want to reduce the amount of sugar and add a splash of lemon juice.
Syrup
Chokecherry syrup is another great way to preserve the chokecherry flavor. To make the syrup, combine equal parts chokecherry juice and sugar in a wide pot and bring to a boil. You can also add other sweeteners like honey or maple syrup, but be aware that these may increase the boiling time. You can also add orange or lemon zest and juice to taste. This syrup is excellent on pancakes, in drinks, with dairy-based desserts like ice cream and yogurt, and in savory dishes like a glaze for smoked pork ribs.
Wine
To make chokecherry wine, start by pouring the chokecherry juice into a primary bucket and stirring until the sugar dissolves. When the juice has cooled off, use a potato masher to mash the chokecherries and extract their juice. Next, stir in the acid blend, yeast nutrient, pectic enzyme, and Campden crush. Cover the bucket with breathable fabric and set it aside for 24 hours. After 24 hours, stir the yeast packet into the must. Cover and set aside again, stirring daily and taking SG readings. When the SG reading reaches 1.030, strain and squeeze the juice out of the chokecherries and rack it into a one-gallon carboy. Store the carboy away from heat and direct sunlight.
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Frequently asked questions
First, cook the chokecherries in a covered saucepan with a small amount of water on the stove. After about 15 minutes, they should be tender and can be crushed with a potato masher. Be careful not to crush the seeds, as they are toxic.
For clear juice, strain the chokecherries through several layers of cheesecloth in a colander without twisting or pressing the cheesecloth. For pulp, let the mixture cool, then separate the pits from the flesh and put them through a strainer.
You will need about 4 cups of fresh chokecherries to make 1 quart of juice.
Yes, you can use a food mill instead of a cheesecloth. However, using a food mill may result in a cloudy juice and occasional pit fragments.
![MINNESOTA Wild Chokecherry Jelly [HANDPICKED fruit]](https://m.media-amazon.com/images/I/81zd8Sa69eL._AC_UL320_.jpg)
