Wash the chokeberries well and clean them. Grind them in a meat mincer or gently blend them. Mix the fruit puree with the sugar. In the original recipe, the ratio is 1:1, but I put less sugar.
Put everything into a large glass or enameled pot and let the fruit mixture stand for 2 days in a cool, dark place. Then strain the mixture through a double layer of cheesecloth, and be sure to strain the chokeberry pieces well.
Distribute the juice into bottles, close and sterilize them for 3 minutes.