Chokeberry syrup: 4 recipes - how to make delicious chokeberry syrup quickly and easily

Today we will talk about a very simple and tasty preparation of this berry for the winter - syrup. The syrup is prepared quite quickly and very simply. There are several cooking methods, so we suggest choosing the recipe that suits you.

How and when to collect chokeberry

Berry picking can begin at the end of September, when the fruits have already turned dark and have become quite juicy, and finish in November. At the same time, frozen berries have a brighter and richer taste.

If the berries were removed from the bush in whole branches, then before preparing the syrup, they are freed from the stalks.Damaged and rotten fruits are disposed of. Black rowan must be washed and lightly dried on a sieve.

Chokeberry syrup recipes

Classic recipe

Chokeberry, 2.5 kilograms, is poured with 4 liters of boiling water. 25 grams of citric acid powder are also added there. To dissolve the crystals, the mass is stirred. The container with berries is covered with a lid and wrapped in a warm towel. After a day, the berries are filtered through several layers of fabric. It is advisable not to squeeze the berries, as the juice will be more transparent. Used rowan is either thrown away or tasty food is made from it. jam.

The amount of juice obtained is measured in a liter jar. For every full liter of juice, take 1 kilogram of granulated sugar. Mix the ingredients and heat them over the fire for 10 minutes. The finished syrup is packaged in dry, clean jars and closed with lids. The high sugar content in the syrup prevents it from spoiling even at room temperature.

With cherry leaves

For this recipe, take 1 kilogram of chokeberry berries and 200 cherry leaves. If there are more berries, then the quantity of all ingredients is changed proportionally. Place berries and leaves in a saucepan or cooking bowl with a wide bottom. The top layer should be berries. In another bowl, boil a liter of water with two small spoons of citric acid.

The berries and leaves are poured with acidified liquid and left to infuse under the lid for 48 hours. During this time, the berries will release juice, and the leaves will release cherry aroma. After this, the mass is filtered, the berries are used to make jam, and the leaves are thrown away. Add 1 kilogram of sugar to the infusion. At the final stage, the syrup is boiled over low heat for a quarter of an hour and then bottled.

In this recipe, cherry leaves can be replaced with blackcurrant leaves. “Blackcurrant” chokeberry syrup is also very tasty.

A video from the “Kitchen Recipes” channel will tell you in detail how to make homemade chokeberry syrup with cherry leaves and citric acid

From frozen chokeberry

One kilogram of frozen berries is covered with the same amount of sugar, 500 milliliters of water and 1 teaspoon of citric acid are added. The mixture is mixed, covered with a lid and placed on the top shelf of the refrigerator for a day. After this, the berries are infused for another 24 hours at room temperature. After keeping the chokeberry for the required time, it is removed from the infusion by straining the mass through a sieve or colander. Add 600 grams of sugar to the syrup. Before pouring chokeberry syrup into bottles, it is boiled for 7 - 10 minutes.

From dried berries

Syrup from dried raw materials turns out to be less saturated in color, but remains just as healthy. 50 grams of dried chokeberry are poured with 500 milliliters of boiling water, and then simmered over low heat under the lid for 5 minutes. The fire is turned off, and the berries are left to infuse for a day. Afterwards, the broth is drained, and the berries are squeezed out and thrown away. Add 300 grams of sugar and 1 tablespoon of lemon juice to the container with the infusion. The syrup is boiled for 5 minutes and then bottled.

Shelf life of chokeberry syrup

The amount of sugar indicated in the recipes above, if the proportions are observed, allows you to store the syrup even at room temperature for quite a long time. But it is best to put the preserved food in a cool, dark place. This could be a basement, cellar or refrigerator. This product can be stored refrigerated for up to a year.