"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chokecherrie Jam Recipe

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This recipe for Chokecherrie Jam, 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:  
Cheryl Miller

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 C juice, start with about 3# of fruit
1 C water
1/2 C lemon juice
1 box pectin
1/4 tsp. Butter or margarine
6 C sugars eat aside in a bowl

Directions:
Directions:
Sterilize jars in a 250 oven or run through dishwashers not sterile. Place chokecherries and water in a pan and bring to boil. Reduce heat, cover and cook for about 20 minutes. Run through mill or mash and strain through colander. Measure exactly 3 1/2 C juice into 6-8 quart pot. Stir in lemon juice. Stir in pectin. Add butter to reduce foaming. Bring to a rolling boil on high heat stirring constantly. Stir in sugar all at once. Return to a rolling boil for exactly 4 minutes stirring constantly. Remove from heat and skim foam off with a metal spoon. Immediately ladle into hot jars with a funnel leaving 1/8" head space. Wipe rims and threads. Boil lids and rims for 10 seconds and place on top of jars with tongs. Screw down tightly. Turn upside down on clean dish towel for 10 minutes. Set upright where they will not be moved or touched over night. When you hear a ping they are sealing. The next day press the center of the lid gently. If the lid is tight and doesn't move you have a good seal. If it isn't sealed you can lower into boiling water that covers the lid for 10 minutes and try again. If it still doesn't seal place in the refrigerator and use immediately. The main reason for not sealing is dirty threads or rim.

Number Of Servings:
Number Of Servings:
7 half pint jars
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
To make syrup double the juice. It is very good on waffles and pancakes.

 

 

 

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