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Chokecherry Jelly

Prep Time:

60 Minutes

Serves:

6 × 250 ml (8 oz) jars

Canning Method:

Hot Water Bath

Equipment

  • Large pot (15- 19 Liters or16–20 quart)

  • Water bath canner

  • Food processer or Blender

  • Food mill or jelly strainer

  • Large spoon or ladle

  • Canning funnel

  • Jar lifter

  • Lid lifter

  • Half-pint canning jars with lids and rings

  • Fine sieve or cheesecloth

  • Dishwasher or boiling water for jar sterilization

Ingredients

For the Juice

  • Fresh chokecherries (stemmed)

    • ~1.4 kg / 3 lb

  • Water

    • Just enough to prevent sticking (approx. 120–250 ml / ½–1 cup)

  • Almond extract (optional)

    • 1.25 ml / ¼ teaspoon

For the Jelly

  • Chokecherry juice

    • 720 ml / 3 cups

  • Granulated sugar

    • 1.45 kg / 6½ cups

  • Liquid pectin

    • 2 pouches (170 ml / 6 oz total)

Preparation

Prepare the Juice

  1. Cook the fruit


    Place chokecherries and water in a saucepan. Bring to a gentle simmer, cover, and cook 15 minutes until soft.

  2. Strain


    Pour mixture into a jelly bag or cheesecloth-lined sieve. Let drip several hours or overnight without squeezing.

  3. Optional flavoring


    Stir almond extract into measured juice if using.

Make the Jelly

  1. Combine juice and sugar


    Measure 3 cups (720 ml) juice into a large saucepan. Add sugar and stir over medium heat until dissolved.

  2. Boil


    Bring to a full rolling boil that cannot be stirred down.

  3. Add pectin


    Add liquid pectin and return to a full rolling boil. Boil 1 minute, stirring constantly.

  4. Skim and fill


    Remove from heat, skim foam if needed. Pour into hot jars leaving 3 mm / ⅛ inch headspace.

  5. Seal and process


    Wipe rims, apply lids and rings fingertip tight.


    Process in a boiling water bath for 5 minutes.

Cool and check seals

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