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Hey Ladies:

Faster horses

Well-known member
Do you have a great recipe for wild plum jam?

Mr. FH picked a bunch of wild plums today and I've never made
jam or jelly with wild plums.

He got some chokecherries too. They are beautiful!
mmmmmmmmmmmmmmmmmmmmmm

Been a long time since I had them too. Do they mix good with
wild plums? Or what is good to mix with chokecherries? I can't
remember.

Thanks!!
 

the_jersey_lilly_2000

Well-known member
FH,
for wild plum jelly, I use the recipe on the Sure Jel box. If I don't have quite enuff juice I'll mix in enuff Welch's white grape juice to make it a batch, instead of water.

Can't help ya on the choke cherries. Aint never done them.
 

katrina

Well-known member
Wild plums... just seed them add water and cook them till soft. Add your sugar and pectin and make jam...
Why would you want to ruin chokecherrys by adding anything else??? I would give my right arm for chokecherrys....
 

Hanta Yo

Well-known member
katrina said:
Wild plums... just seed them add water and cook them till soft. Add your sugar and pectin and make jam...
Why would you want to ruin chokecherrys by adding anything else??? I would give my right arm for chokecherrys....



Katrina,

The gihugic Black chokecherries are about ready to pick. They aren't that far from here. Wanna go on another road trip? :wink:

Our wild plums are almost ready, the jelly is worth their weight in gold since we get them every 4-5 or so. We usually lose them to frost in the spring :(

I like to make chokecherry jelly and syrup...mmmmm.....really good on those sourdough pancakes!
 

Faster horses

Well-known member
Well...I think chokecherry jam or jelly by itself is too strong. I tend to
like it mixed with something else. Only can't remember what the 'something else is.'

Here they are:
IMG_0554.jpg


IMG_0555.jpg
 

katrina

Well-known member
A sweet-tart wonderful jelly if you access to chokecherries!

Source:
Styren Ranch Guest House, Choteau, Montana
Serves/Makes:6 or more cups


Ingredients
3-1/2 cups (825 ml) chokecherry juice (takes more fruit)
1/2 cup (125 ml) lemon juice
1 package pectin
6 cups (1425 ml) sugar
Preparation
Wash fruit and cover with water; simmer 15 minutes.
Strain juice.
Measure juice into a 6 to 8 quarts (7575 ml) kettle.
Add pectin and stir.
Bring to a boil, add sugar, stir, and bring to a rolling boil.
Boil exactly 2 minutes.
Skim and pour into jars.
Seal.
Comments
For Syrup: use twice as much juice to 1 package pectin.
Editor's note: Some references say the less water you use the more flavor the jelly will have. Slightly crush the fruit before cooking to maximize the juice from it. Be sure to process jars and lids in a hot water bath if you are planning to store the jelly for future use.


--------------------------------------------------------------------------------------8 cups ripe chokecherries

4 cups water

3 cups sugar

4 Tbsp. Lemon juice

Strain and measure juice (about 4 cups) Add 1 tbsp. Lemon juice per cup of prepared juice. Heat juice until mixture comes to a full boil. Stir constantly. Add sugar and continue to boil vigorously for 1 minute. Stir! Pour into hot sterilized jars. Seal with melted paraffin.

For a stronger cherry flavour, add 1/4 tsp. almond extract before pouring into jars.
NOTE: Using 1/4 to 1/3 red (under-ripe) chokecherries will ensure that the jelly will set.
Unripe fruit is higher in pectin.
--------------------------------------------------------------------------------------Chokecherry Jelly
NOTES : 1991 Chokecherry Festival/Best-of-Show

* Exported from MasterCook *

Chokecherry Jelly

Recipe By : Milly Mathiason
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups chokecherry juice
1 box Sure-Jell or Ball pectin
4 1/2 cups sugar

Stir pectin into juice. Bring to a full rolling boil and stir in
sugar.
Bring to another full rolling boil and boil stirring constantly for 1
minute. Remove from heat, skim if necessary. Pour into prepared
sterilized jars. Place lids and rings on jars. Process in boiling
water
bath for 5 minutes.

Any of these will work.....
 

katrina

Well-known member
Yeah right rub it in by showing pictures of your chokecherrys... With friends like you who needs enemies.... Gzeeese!! :wink: :wink: :wink:
 

Mike

Well-known member
katrina said:
To strong???? Mike was your chokecherry jelly too strong????
FH, Maybe we need to see your jelly recipe... :wink:

Nope. My Chokecherry jelly was absolute perfection in a jar!
 

nr

Well-known member
I just tried guessing at making some mint jelly for a friend who likes it with lamb (oops shouldn't say that on Ranchersnet!) but instead of Surejel which the store was out of, used our Crab apples for their pectin before the deer ate all of them up. Surprise surprise it didn't jell.
:roll:
 

nr

Well-known member
katrina said:
Damn, nr, I just hate that!!!! What are you going to do??? syrup, or redo it??
I'll rey redo, see how it tastes. Guess that's called, "playing it by tongue"?
 
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