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

Chokecherry Jelly Recipe

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This recipe for Chokecherry Jelly is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh wild chokecherries
Water
Sugar
Canning equipment (see directions)
Directions:
Directions:
Place the chokecherries in a kettle with just enough water to see through the berries, but not too much, or the final result won't jell. Bring them to a boil, and simmer until they are well cooked. Pour them through a flannel fruit bag and drain the juice into a pot below, allowing the bag to drain for a few hours. Next add 3/4 c. sugar for every cup of juice, boil until mixture sheets off the spoon (see recipe for Strawberry Preserves,) skimming foam off the top as needed. Pour into sterilized glasses, cool, and seal with melted paraffin.
Personal Notes:
Personal Notes:
This recipe was Jean's specialty for many, many years. Connie still has her mother's old cone-shaped flannel bag, stained to crimson long ago by these tiny bright berries. You can make your own bag, using a half yard of white flannel fabric an old flannel pillowcase with one corner pointing down.
At one time, the best place to pick chokecherries was Pine City, at the head of the road up by the mailbox, but they have grown much harder to find up there in recent years. A sad loss.

 

 

 

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