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Chokecherry Jelly Recipe

by Global Cookbook
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Servings: 1

Ingredients

  • 5 c. Chokecherry juice Water
  • 4 c. Sugar

Directions

  1. Pick chokecherries while still red (not ripe). Wash, pick over and put through meat grinder. This will break open about 1/3 - 1/2 of the pits.
  2. Cover with water and simmer, stirring gently for 15 - 20 min. Strain through bag.
  3. For every 5 c. juice, add in 4 c. white sugar and boil until it sheets.
  4. Skim, pour in sterilized jars and seal at once, or possibly cold and seal with wax.
  5. Keep in a cold dark place.
  6. If berries are overripe, you will have to use Certo.

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