How long does it take chokecherry syrup to thicken?

Question

I made homemade chokecherry syrup today but I don't know how soon I will know if it is syrup or jelly. I used apple juice with natural pectin so may end up with jelly. Does anyone know when I should be able to tell?

Answer 1

If your syrup is not jelly by two weeks you are fine.  It can take two weeks for fruits that are hard to set up to finally gel.  If you want to turn the jelly into syrup, put it back into the pan and add a tablespoon of fresh lemon juice.  Heat this to boiling, but do not boil after it reaches the boiling point.  This will change the acid proportion and keep the syrup liquid.  Two weeks isn't too long.  Good luck