Ingredients for Chokecherry Jelly
- Chokecherry Juice
- Fresh Lemon Juice
- Dry Pectin
- 7 cups granulated sugar
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How to Make Chokecherry Jelly
- Wash 4 cups of chokecherries and cover with 2 cups of water in a large saucepan.
- Simmer gently for 15 minutes, or until the fruit is softened.
- Strain the mixture through a fine-mesh sieve or cheesecloth, pressing gently on the solids to extract as much juice as possible. You should have approximately 3 cups of juice.
- Measure 3 cups of chokecherry juice into a 6- to 8-quart kettle.
- Add 1 package (1.75 ounces) of liquid pectin to the juice and stir well to combine.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Add 7 cups of granulated sugar, stirring constantly. Return to a full rolling boil that cannot be stirred down.
- Boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Quickly ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch headspace.
- Wipe the rims of the jars clean, and place lids and bands on jars.
- Process in a boiling water bath for 5 minutes (adjust processing time based on your altitude; consult a canning guide for specific recommendations).
- Remove jars from the canner, and let cool completely undisturbed. You should hear the jars ‘pop’ as they seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
600g
Fat
0g
Carbs
52g
