Chokecherry Jelly

Name: Chokecherry Jelly
Prep time: 10 min
Total time: 10 min
Yield: 8 half pint
Ingredients: 3 1/2 cups chokecherry juice ( How to Make Chokecherry Juice ); 1/2 cup fresh lemon juice; 1 (1 3/4 ounce) package dry pectin (Ball brand preferred); 6 cups sugar

Submitted by Molly53

"If you wish to make syrup, use twice as much juice to 1 package of pectin. Processing time not included in preparation time."

Download

photo by kcstacy

Ready In:: 10mins
Ingredients:: 4
Yields:: 8 half pint

ingredients

3 ¹⁄₂ cups chokecherry juice (How to Make Chokecherry Juice)
¹⁄₂ cup fresh lemon juice
1 (1 3/4 ounce) package dry pectin (Ball brand preferred)
6 cups 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

can you double the receipe? Will it turn out with liquid certo?

deelynx437
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..

K0bjf
Can the jelly be frozen instead of canned?

Cotajan
Do i need to add lemon juice

Ann M.
Do I need the lemon juice for my chokecherry jelly

Betty K.

see 1 more questions

Reviews

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

TJ-Montana
Very lemony! I like the flavor a lot!

kcstacy
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.

GaylaV
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.

Jacki A.
Excellent! I also added almond extract, and it turned out wonderfully. Will definitely use this again.

James A.