Chokecherries

By Hklbrries

Chokecherries

Although chokecherries are not native to Alaska, they are widely used as ornamentals throughout the state. The botanical name is Prunus virginiana and the plant produces clusters of berries on bushy shrubs or trees. The chokecherry has purple-black fruit that can be gathered in the fall. The later the fruit is gathered, the sweeter it is.

The seeds, stems and leaves of the chokecherry plant contain toxic compounds, so care must be taken to remove the stems and leaves when
cleaning the berries. Also, don’t crush the seeds when cooking or extracting the juice. Do not put whole berries in the blender.

One-half cup of pitted chokecherries is 156 calories. They are a rich source of dietary fiber (68 percent of the recommended allowance) and vitamin K (37 percent of the recommended allowance) and a good source of manganese, potassium and vitamin B6.

Clean and Store:

Remove the chokecherries from the stems and rinse with cold water. Chokecherries should be stored covered in the refrigerator and will keep
up to one week.

Freeze:

Chokecherries can be frozen by arranging dry, fresh berries in one layer on a cookie sheet and placing it in the freezer. When frozen, transfer
berries to freezer bags or containers. Properly frozen chokecherries will last up to two years.


Extract Juice:

In a large saucepan, add 1 cup water to 4 cups of cleaned chokecherries. Place over low heat and simmer until fruit is very tender, stirring
occasionally and being careful not to crush the seeds. Strain through a jelly bag or several layers of cheesecloth in a colander. Let the juice
drip into a bowl. For clear juice, don’t twist or press jelly bag or cheesecloth. For long-term storage, the juice should be frozen or canned.
Yield: 2 cups

Hot Pack for Juice:

Sterilize canning jars. Heat juice, stirring occasionally until juice begins to boil. Pour into hot jars, leaving ¼ inch headspace. Wipe jar
rims. Adjust lids. Process pints or quarts for 5 minutes in a boiling water bath.

Freezing Juice:

Pour into sanitized containers leaving ½ inch headspace. Seal, label, date and freeze.

Ingredients

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Preparation

Step 1

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