"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Choke Cherry Jelly, by Susan McCabe, is from Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. choke cherry juice 1 c. apple juice 1 package Sure-Jell 5 1/2 c. sugar
Put washed choke cherries in saucepan with enough water to be even with the top of the cherries. Boil until the cherries are soft. Drain off juice. Mix together in saucepan the cherry juice, apple juice, and Sure-Jell. Cook to hard rolling boil and cook until it thickens slightly on a spoon. Seal in pint jars.
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