10 cups washed choke cherries,with stems removed
5 cups water
3 1/4 cups above chokecherry juice
4 1/2 cups sugar
2 oz package powdered fruit pectin
Add 5 cups (1250 mL) water to 10 cups (2.5 L) berries and simmer 15 minutes. Crush fruit with potato masher as it softens. Drain through a moistened jelly bag. DO NOT SQUEEZE THE BAG!! The clear juice make excellent jelly. If you squeeze pulp into the mix, it will be bitter! (If the juice is to be used for jelly, choose berries that are under ripe as well as ripe, so the pectin content of the juice is higher).
Combine 3 1/4 cups chokecherry juice and 1 package pectin in a large saucepan. Bring to a full rolling boil. Add 4 1/2 cups sugar. Boil hard one minute, stirring constantly. Remove from heat. Skim off foam. Pour into sterilized jars. Leave 1/2 inch (1 cm) headspace. Clean jar rim. Seal. Process 5 minutes in a boiling water bath.
Categories: BWB Jams, Jellies, Butters & Preserves
Submitted by: runningtrails on August 17, 2011
Cathy Jones (catray44) says:
So excited! I have choke cherries growing next to my house! Can’t wait to try this! Thank you, Cheryl!
On August 18, 2011 at 10:42 pm