3 cup chokecherry juice
1 package commercial pectin
1 cup white corn syrup
3 cup sugar
A Recipe for
Chokecherry Syrup #2
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
This Recipe for Chokecherry Syrup #2 is one of thousands in the Recipes-to-go Fruit Cookbook.
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
If you enjoy this Chokecherry Syrup #2 Recipe - you should enjoy the recipe collections you can find on the websites below:
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
This is a recipe for Chokecherry Syrup #2 from the recipe cookbook of Recipes-to-go (Fruit)
Herb Tip |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Dissolve pectin in juice. Add corn syrup and bring to boil. Add
sugar and boil 2 minutes. Seal in hot sterilized jars and process in
boiling water bath for
8 minutes.
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NOTES : Billings Gazette 9/20/95 Recipe By
:
Serves: 1
Chokecherry Syrup #2 Recipe brought to you by Recipes To-Go