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LOCATION: Recipes >> Preserving >> Chokecherry Jelly

Print this Recipe    Chokecherry Jelly

3 cups chokecherry juice
6-1/2 cups sugar
2 foil pouches liquid fruit pectin (Certo)
1/4 tsp. almond extract (optional)

Pour juice into large kettle. Add sugar and stir to mix. Place
over high heat and bring to a boil, stirring constantly. Stir in
pectin, bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat and stir and skim for 5 minutes.
Add extract. Seal in hot jars. Makes about 9 half pints. Note:
Almond extract gives a stronger cherry taste.

Chokecherry Jelly/2

3 pounds (approximately) chokecherries
1/4 cup water
1 pkg. powdered fruit pectin (1-3/4 oz.)
4-1/2 cups sugar

Wash the cherries and remove the stems. Place them in a large pot and
crush them. Do not remove the pits. Add 1/4 cup water and bring to a
boil. Reduce heat and simmer for 10-15 minutes. Strain cherries and all
the liquid through a jelly bag.

Measure 3-1/2 cups juice and combine with pectin in a saucepan. Bring to
a hard boil over high heat, stirring occasionally. Immediately add sugar
and return to a full, rolling boil. Boil hard for 1 minute, stirring
constantly. Remove from heat and skim off foam with a metal spoon. Pour
at once into sterilized jars, leaving 1/2-inch headroom, and seal with
sterilized lids according to manufacturer¹s directions. Yield: About 5
half-pint jars.


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