• 1-1⁄2 to 2 pounds ripe chokecherries
• 6-1⁄2 cups sugar
• 1 box (2 pouches) liquid pectin
• 1/4 teaspoon almond extract, optional
1. Wash chokecherries under cool running water. Place them in a saucepan and cover with water. Bring to a boil; reduce heat and simmer for 15 minutes, or until soft. Cool slightly.
2. Strain juice from the chokecherries using cheesecloth or a damp jelly bag, taking care to not crush the seeds.
3. Measure 3 cups juice into a heavy saucepan; add sugar and stir to mix. Bring to a boil, stirring constantly. Stir in pectin and return to a rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim off foam for 5 minutes. Stir in almond extract, if desired.
4. Pour into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Seal with two-piece canning lids, and process in a boiling water bath for 6 minutes.
Want to learn more about chokecherries? Go see The Chokecherry: A Sour Berry Makes Delicious Jelly and Jam