"Hunger is the best sauce in the world."--Cervantes

Chokecherry Jelly Recipe

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This recipe for Chokecherry Jelly, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Ristow
Added: Friday, December 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-1/2 pounds chokecherries
3 cups water

3 cups chokecherry juice
6-1/2 cups sugar
1 bottle liquid fruit pectin
1/4 teaspoon almond extract

Directions:
Directions:
Place chokecherries and water in a large kettle, cover, cook 15 minutes. Place in a jelly bag/cheese cloth and squeeze out, reserving juice.

Put juice in a large kettle, add sugar, stir. Place over high heat and bring to a boil (stirring constantly). Stir in pectin, bring to a full rolling boil and boil hard for one mine (stirring constantly). Remove from heat and stir and skim for 5 minutes. Add extract. Pour into hot glasses and cover with paraffin at once.

 

 

 

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