Chokecherry Jelly
"If you wish to make syrup, use twice as much juice to 1 package of pectin. Processing time not included in preparation time."
photo by kcstacy
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
8 half pint
ingredients
- 828.06 ml chokecherry juice (How to Make Chokecherry Juice)
- 118.29 ml fresh lemon juice
- 49.61 g package dry pectin (Ball brand preferred)
- 1419.54 ml sugar
directions
- Wash fruit and cover with water; simmer 15 minutes.
- Strain juice.
- Measure juice into 6- to 8-quart kettle.
- Add pectin and stir.
- Bring to boil; add sugar, stir, and bring to a rolling boil.
- Boil exactly 2 minutes.
- Skim and pour into jars.
- Wipe rims and adjust lids.
- Process in boiling water bath for five minutes; remove to a protected countertop and let cool completely undisturbed.
Questions & Replies
-
I didn’t get enough chokecherries to make the full 3-1/2C of juice.. should I add enough apple juice to make the 3-1/2C, or try to cut the re pie in half? Any advice appreciated... my first instinct is to add apple juice.. -
Can the jelly be frozen instead of canned? -
Do i need to add lemon juice
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Do I need the lemon juice for my chokecherry jelly
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What to do with chokecherry jelly that did not gel the first time through?
Reviews
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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
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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.
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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.
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Excellent! I also added almond extract, and it turned out wonderfully. Will definitely use this again.
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RECIPE SUBMITTED BY
Molly53
United States
