HOW TO MAKE CHOKECHERRY JELLY (LOW-SUGAR AND HONEY VARIATIONS)
Provided by Jill Winger
Number Of Ingredients 5
Steps:
- Step 1: *How to Make Chokecherry Juice* If you have a juicer, use it! I don't, so I use this method:
- Clean, wash, and remove stems from berries
- Place in a large pot filled with enough water to just cover the fruit
- Simmer 15-30 minutes until fruit softens
- Use a potato masher to mash the juice out
- Strain through a cheesecloth-lined colander or jelly strainer
- Save the juice and discard pulp/pits
- Step 2: Mix chokecherry juice, lemon juice, and 4 teaspoons calcium water in a pot
- Thoroughly mix sugar or honey in separate bowl with 4 teaspoons pectin & set aside
- Step 3: Bring juice mixture to a boil
- Add pectin/sugar mixture, mix until completely incorporated, then return to a boil
- Remove from heat, get ready to place it in your sterilized canning jars
- Step 4: Fill the jars, leaving 1/4″ headspace
- Boil in a hot-water bath canner 10 minutes (add an extra minute for every 1,000 feet you are above sea level)
CHOKECHERRY SYRUP
Make and share this Chokecherry Syrup recipe from Food.com.
Provided by Kaarin
Categories Cherries
Time 30m
Yield 4 1/2 pints
Number Of Ingredients 3
Steps:
- Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
- Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
- Pour 3 cups juice into a large kettle; stir in the sugar.
- Cook on high, stirring constantly.
- Boil hard for 1 minute.
- Remove from heat and skim foam.
- Add extract if using (almond extract gives a stronger cherry taste).
- To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.
Nutrition Facts : Calories 1118.7, Sodium 2.9, Carbohydrate 288.9, Sugar 288.3
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