Pincherry Syrup Made From Wild Fruit
Wild fruits from Minnesota's fields and woods can make very good syrups. Extraction of juice from the fruit is the first step in the preparation of fruit syrup. A pound of pincherries will yield l to 1-1/3 cups of juice.
- Using ripe pincherries, wash in cool running water.
- Place in a stainless steel or enamel kettle. (When extracting juice from pincherries DO NOT crush the seeds. These seeds contain a cyanide-forming compound which can cause illness or death if eaten in large amounts.)
- Add 1/2 cup water per pound of pincherries.
- Bring to a boil and then simmer, covered, for 5-10 minutes.
- Cool and strain through cheesecloth or a damp jelly bag.
Wild Pincherry Syrup Recipe
- 2 cups wild pincherry juice
- 1/2 cup white corn syrup
- 3 cups sugar
Combine ingredients and bring to a boil. Turn down heat and simmer 15 minutes. Remove from heat and pour into hot, sterilized half-pint or pint canning jars. Seal with two-piece canning lids. Process in boiling water bath: 10 minutes for altitudes 0-1,000 feet; 15 minutes for altitudes 1001-2000 feet.
Revised Suzanne Driessen 2016