Chokecherry Jelly Recipe

Water bath canning turns chokecherries, sugar, liquid pectin and almond extract into delicious chokecherry jelly.



Fall 2014

 

Ingredients:

• 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

Instructions:

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