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Low Sugar Chokecherrie Jelly Recipe

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This recipe for Low Sugar Chokecherrie Jelly, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Miller

Category:
Category:

Ingredients:  
Ingredients:  
4 C chokecherry juice
1/4 C lemon juice
1 1/2 to 2 C sugar or 1/2 C honey
4 tsp Pomona's Pectin ( has to be Pomona to be light sugar)
4 tsp calcium water (this will come with the pectin)

Directions:
Directions:
Clean and wash the berries. Place in a large pot and just cover with water. Simmer 15-30 minutes. Mash with a potatoe masher or food mill. Strain through cheese cloth. Heat oven to 250 and place jars on rack to heat and sterilize. You can also place in dishwasher and run on sterile. Mix juice, lemon juice and calcium water a pot. Throughly mix sugar or honey with pectin in a separate bowl. Bring juice mixture to a boil then add pectin/sugar mixture mixing until completely incorporated. Return to a boil then remove from heat. Remove hot jars and fill with jelly mixture leaving 1/4" headspace. Clean rim with a small piece of wet paper towel. Place lids and rims in boiling water for 10 seconds. Remove with tongs and place on jars. Turn jars over onto clean kitchen towel for 10 minutes. Turn up right and leave without moving or touching over night. Check the seal the next day by pressing down on the center of the lid. If it is tight and doesn't move then you have a good seal.

Number Of Servings:
Number Of Servings:
7 half pint jars
Preparation Time:
Preparation Time:
2 hours

 

 

 

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