Chokecherry Jam

Prepare the fruit

Remove stems from chokecherries. Rinse thoroughly under cold water and drain well.

Cook the fruit

Place cherries in a large pot. Add 250 ml / 1 cup water for every 1 L / 4 cups fruit.

Heat gently over low heat, stirring occasionally, until fruit is soft and skins have burst (about 15–20 minutes).

Extract the pulp

Press the cooked fruit through a medium sieve or food mill to remove pits and skins.

Measure the resulting pulp — you should have about 750 ml / 3 cups.

Add sugar

Measure an equal volume of sugar to the pulp.

Combine pulp and sugar in a clean pot.

Dissolve sugar

Heat over moderate heat, stirring constantly, until sugar is fully dissolved.

Cook to gel stage

Increase heat and bring to a full rolling boil, stirring frequently to prevent scorching.

Cook until:

• Jam reaches 104°C / 220°F, or

• Jam sheets off a spoon rather than dripping

Fill jars

Remove from heat.

Ladle hot jam into hot, sterilized jars, leaving 6 mm / ¼ inch headspace.

Seal

Wipe rims clean, apply lids, and screw bands to fingertip tight.

Process

Process jars in a boiling water bath for 10 minutes (adjust for altitude if required).

Cool and check seals

Remove jars and let cool undisturbed for 12–24 hours.

Check seals before storing.