Ingredients for Chokecherry Jam
- 4 cups chokecherries
- 4 cups chokecherries
- 1/2 cup water
- 1/4 cup fresh lemon juice
- pectin
- butter
- 3 cups sugar
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How to Make Chokecherry Jam
- Wash and stem 4 cups of chokecherries.
- Combine chokecherries, 3 cups of sugar, 1/2 cup of water, and 1/4 cup of lemon juice in a large pot.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium-low and simmer for 30-40 minutes, or until the jam reaches the desired thickness (it should sheet off a spoon). Stir frequently to prevent sticking.
- Remove from heat and skim off any foam.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, place lids and rings on top, and process in a boiling water bath for 10 minutes (adjust time based on altitude).
- Remove jars from the canner and let them cool completely. You should hear a popping sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
686g
Fat
0g
Carbs
57g
