"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chokecherry Jelly Recipe

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

Contributor:  
Contributor:  
Marta Boulton

Category:
Category:

Ingredients:  
Ingredients:  
Chokecherries - pick when some are still red
4 cups sugar to each 5 cups of chokecherry juice

Directions:
Directions:
Bring clean, stemmed chokecherries to a boil, just barely covering with water. Boil 15-20 mins. on medium heat then mash thoroughly with a potato masher. Strain through a cloth bag (I use an old pillowcase) over night. Measure juice and add to heavy saucepan. Add sugar and bring to a boil stirring often. Boil 10 - 15 mins. Pour into sterilized jars and seal. Process in boiling water 10 mins. If berries are over-ripe you will have syrup (my favourite!) instead of jelly.

Personal Notes:
Personal Notes:
I love this syrup on pancakes or waffles.

 

 

 

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