Elayne, the simplest recipe is in the pectin box directions. I use the sour cherry recipe. With that many berries, I process the berries and can the juice in quart jars. I make up fresh batches of jelly as needed. I find that a double straining through cheese cloth makes a more clear, pretty gel. (i.e. strain into jar before canning and again before measure to make jelly.
Choke cherry syrup is delicious on pancakes. All you do is increase the sugar and amount of juice so that it doesn't set up. Good luck. Jeanne
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