Directions: |
Directions:Clean and de-stem the chokecherries. Extract the juice, either in a steam juicer or by simmering them for roughly 20 minutes with 1 cup of water. Strain through a jelly bag for at least 2 hours.
Measure the resulting juice and place 4 cups in a jam pot.
Add sugar and lemon juice (if using).
Bring the mixture to a full rolling boil in a deep heavy-bottomed pot, stirring frequently to prevent scorching and overflows.
Cook on medium-high heat until the mixture reaches gel stage (about 15-20 minutes). Test for gelling on a plate that's been chilled in the freezer, or cook until it reaches 220 degrees on an instant-read thermometer.
Pour the chokecherry jelly into prepared canning jars leaving 1/4 inch headspace and cap with 2 part canning lids.
Store the finished jam in the refrigerator, or process in a water bath canner for 10 minutes. Turn off the heat on the canner, allow the jars to remain an additional 5 minutes, then remove to cool to room temperature.
After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep in the pantry for 12-18 months. Refrigerate after opening, and use within a few weeks.
NOTES
Sugar Quantity ~ I use 2 parts juice to 1 part sugar for chokecherry jelly, and that's how the yield on this recipe was tested. Tastes vary, and some chokecherries are more tart than others.
For 4 cups of chokecherry juice, you can use anywhere between 2 and 6 cups of sugar. More sugar obviously means a sweeter jelly, but it also means a higher yield and less concentrated flavor. Adjust the sugar level to your preference.
Chokecherry Jam Variation ~ For chokecherry jam or fruit butter, follow the same recipe. Instead of straining through a jelly bag, press the fruit pulp through a fine-mesh strainer or food mill to extract all the pulp (and remove the seeds). |
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