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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Pincherry Syrup Made From Wild Fruit



Pincherry Syrup Made From Wild Fruit

By Isabel D. Wolf and William Schafer

Revised 2011 LouAnn Jopp, Extension Educator — Food Safety. Peer reviewed 2009 by Deb Botzek-Linn, Extension Educator — Food Safety.

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.

  1. Using ripe pincherries, wash in cool running water.
  2. 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.)
  3. Add 1/2 cup water per pound of pincherries.
  4. Bring to a boil and then simmer, covered, for 5-10 minutes.
  5. 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 canning jars. Seal with two-piece canning lids. Process 10 minutes in boiling water bath.

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