Pick berries when they are fully ripe.

Cover berries with water and boil gently for about 20 minutes.

Drain off the juice and measure 7 cups in a large pan.

Add the juice of one lemon and a box of pectin and boil one minute.

Add 7 cups of sugar, bring back to a boil and boil three minutes.

Place in canning jars and process in boiling water bath for 15 minutes.
(This recipe came from Our Redeemers Lutheran Church Cookbook (1980).

I was grown up before I knew there was any other way to eat pancakes other than with chokecherry syrup and sour cream. Try it!