Chokecherry Jelly Recipe
Hello there food lovers, let’s dive into the wonderful world of chokecherry jelly—a timeless recipe with a rich history that’s sure to add a burst of flavor to your culinary adventures!
Origin and History:
Chokecherries, small and tart fruits, have been cherished for generations. Native to North America, particularly the United States and Canada, these little wonders have found their way into traditional recipes across the continent. Indigenous peoples were among the first to harness the unique flavor of chokecherries, and today, this recipe pays homage to that heritage.
Chokecherry Jelly Recipe
Equipment
- Large saucepan
- Jelly jars with lids
- Cheesecloth or jelly bag for straining
- Canning funnel
- Ladle
- Water bath canner
Ingredients
- 4 cups of freshly harvested chokecherries
- 1 package (1.75 oz) fruit pectin
- 5 cups of granulated sugar
- 1 tablespoon of lemon juice
Instructions
- Rinse and sort chokecherries, removing stems and any debris.
- Crush the cherries using a potato masher or a similar tool.
- Place crushed cherries in a jelly bag or cheesecloth, allowing the juice to drip into a bowl. This may take a few hours.
- Measure out 4 cups of chokecherry juice.
- In a large saucepan, combine chokecherry juice, fruit pectin, and lemon juice. Bring to a boil over medium-high heat.
- Stir in sugar, stirring constantly until dissolved.
- Boil rapidly for 1-2 minutes until the jelly reaches the desired consistency.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace.
- Wipe the jar rims, place the lids on, and process in a boiling water bath for 5-10 minutes.
Video
Similar Recipes:
Looking to expand your fruity repertoire? Try your hand at blueberry jam, elderberry syrup, or raspberry preserves for a delightful spread variety.
YouTube Video Credits:
HomeSteadHow
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