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.....