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LOCATION: Recipes >> Preserving >> Chokecherry Jelly 02

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Chokecherry Jelly

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 manufacturer\xb9s directions. Yield: About 5 half-pint jars.

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