Preserving: In Nancy Turner and Adam Szezawinski's book "Edible Wild Fruits and by Recipe Cottage

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	In Nancy Turner and Adam Szezawinski's book "Edible Wild Fruits and

		Nuts of Canada" they say that the choke cherry is red but that there is a black cherry ( related species P.serotina Ehrh.) that is usually very tall, up to 30 m or mor in height and that the cherries are sleightly bitter but quite edible.and that they can be used in the same way as choke cherries. They do caution, however, that both the wilted leaves and the pits are high in hydro cyanic acid ( prussic acid) and should not be consumed in large numbers. They give a wine recipe, a jelly recipe and a syrup. The choke cherry-apple jelly is as follows: 4 cups ripe choke cherries 1/2 cup water 3 1/2 cups unsweetened apple juice 2 Tablespoons lemon juice 2 oz pectin crystals ( 1 package) 3 lb sugar Stem but do not pit the choke cherries and place in a large saucepan with the water. Mash and simmer, covered, for 10 minutes. Strain through a jelly bag and measure juice. Place 1 3/4 cups juice back in saucepan, add apple juice and lemon juice, and mix in pectin crystals. Place over high heat, stirring constantly,until mixture comes to a full boil. Stir in sugar. Bring to a boil again and boil hard for 1 minute, sitrring continuously. Remove from heat, skim and pour into hot , sterilized jars. Seal your usualy way ( 5 minutes in a hot water bath with lids and rings is usual). Makes 10-12 medium sized jelly glasses.not_for@spam.com wrote: Choke Cherry Win 8 qt ripe choke cherries 12 qt water sugar 1/4 oz dry yeast 1/4 lb chopped raisins ( optional) 1 cup good brandy ( optional) Place chrries and water in large saucepan, bring to a boil, mash and simmer 10 minutes. Strain off juice through a fine sieve or jelly bag. Measure, and place in large crock or wine keg, add 1 1/2 lb sugar per 4 cups juice, mix and cool to luke warm. Add yeast and raisins ( if usuing), mix well, cover and ferment for 5 days or until bubbling has ceased. Stir well and add brandy if desired. Keep covered for about 3 months, then filter and bottles. After a few days, cork tightly and store in a dark, cool place for 6 months before using Choke Cherry Syrup 8 cups ripe choke cherries 1/2 cup water 2 lb sugar 1 oz pectin crystals. Make choke cherry juice as for jelly in previous recipe. Put juice ( about 4 cups) in saucepan, add pectin crystals, and bring to a boil, stirring frequently. Stir in sugar, boil hard 1 minutes, then skim and pour into hot sterilized jars. Store in refrigerator. About 3 medium sized jars