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I've made about a dozen batches of this so far, and it's really excellent! A few differences - I started with chokecherry juice I'd already made and skipped to step 3. I also found from previous jelly-making experience that if you add 1/4 tsp of real butter, it reduces the amount of skimming required to almost zero, and doesn't foam up as badly while cooking. Then I added 1/4 tsp of almond extract to the entire batch of finished product before ladling into jars; it really brings out the chokecherry flavor.<br/>Re: processing time - I follow the Ball pectin box time recommendations, as the lids don't 'pop' until after they are removed from the water and are cooling. I also cool right-side up. <br/>Thanks for this recipe! ~TJ
Very lemony! I like the flavor a lot!
Loved this recipe for Chokecherry Jelly. It seemed like a lot of lemon juice but I went with it anyway and so glad I did. It really brought out the chokecherry flavour. I liked it better than my previous recipe and I will not be looking further! Thanks so much for sharing your recipe.
This recipe was fairly easy to follow and it worked really well for me. Following the advice of other reviewers and what I found online, I added in 1/2 tsp of butter to cut down on the skimming. I also added the 1/4 tsp. of almond extract. This was my very first time making jam of any kind, and I was a little confused as to when to add the lemon juice. I mixed it in with the chokecherry juice just before putting everything on the stove. It has a great flavour and it set well for me. I will definitely make this again.
Excellent! I also added almond extract, and it turned out wonderfully. Will definitely use this again.
Definitely great! I did add 1/4 t. almond extract but otherwise made as written. Can hardly wait for it to set so I can use it on my toast.
After all the time and trouble picking and cleaning berries, I was very disappointed with this jelly. Way too much lemon overpowered the flavor of the chokecherries.