how to make chokecherry jelly

To make chokecherry jelly, the general process involves these steps:

1. Wash and prepare about 6 cups of chokecherries and cover them with 6 cups of water in a pot. Bring to boil, then simmer for about 30 minutes.
2. Smash the fruit to release juice, then strain the mixture through a fine strainer or cheesecloth to extract about 3½ cups of chokecherry juice.
3. Return the juice to a clean pot, add about 4½ tablespoons of pectin, 2 tablespoons fresh lemon juice, and optionally 1 teaspoon of butter. Bring to a full rolling boil while whisking.
4. Add 4 cups sugar, dissolve while boiling hard for another minute. Skim foam if needed.
5. Pour hot jelly into sterilized jars leaving ½ inch headspace, wipe rims, seal with lids and bands.
6. Process jars in a boiling water bath for about 10 minutes for preservation.

This creates a nicely balanced sweet and tart chokecherry jelly. Butter helps reduce foaming during boiling. Ingredients typically needed:

• 6 cups chokecherries
• 6 cups water
• 4½ tablespoons pectin
• 2 tablespoons fresh lemon juice
• 4 cups sugar
• 1 teaspoon butter (optional)

Equipment:

• Large saucepan
• Jelly bag/strainer
• Water bath canner and jars

This recipe demonstrates clear, traditional jelly-making steps from juices extracted from chokecherries, boiled with pectin and sugar to gel, then canned for storage.