Chokecherry Jelly Recipe
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!
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.