We have had a good crop of these this year and since it is an American/North Europe, fruit we were wondering if anyone has any tips/experience of using them.
Some kind person posted a recipe for Chokeberry Syrup, but I cannot find it, so thanks anyway. Fron reading and what people have said, it seems one only uses the juice of these berries. The seeds and flesh contain the 'nasty' bits. We added the juice of some white currants as they sweeten without adding any flavour of their own. The resulting juice is very pleasant. How we will use it now we have not yet decided.
I would make jelly from the chokeberry juice....but then I tend to make jelly from lots of types of juices. :-D Syrup should be easy enough to make using any syrup recipe. One cup of sugar for each cup of juice, boil until it is the thickness you want, skim the surface and bottle.
Trouble is that at present we have made enough jam (jelliy in USA.) to last us for a couple of years AND there is enough puree in the freezers for a couple of years beyind that AND there are still Damsons and Blackberries in the garden ripening beautifully. Oh and there are also Quince ready and Medlars if we wanted them.
They are really good juiced and mixed with, say, apple juice. But the best possible use for them is to leave them on the bush to attract hungry winter birds. My biggest, favorite chokecherry blew down in the Hannukah Day Storm (Hurricane) last winter
Sounds like the birds are going to benefit from the berries on the tree for a few years until your stock is used up. Jelly here is made from fruit juices without the fruit pulp but Jam is made with the pulp included..as with strawberries, peaches, apricot. What do you call it when you leave the pulp in, is that jelly too?
Chokeberries are the fruits of Abronia melanostica. Sweet preserves made with the fruit pulp in Britain are often called Cheeses (I know, sounds silly, but there it is). Jams are usually made with whole fruits included and Jellies are the same as in USA. that is with all the bits of fruit body strained out. As for these Chokeberries. The juice was mixed with the juice of some whitecurrants, as said. This then was added to some apple puree (a mixture of eating apple windfalls, waste not want not!) The filling was then used to make a Crumble. Don't ask me for the full recipe I am not the cook and she is busy making Damson Cheese and not to be disturbed at this time.
