Directions: |
Directions:Simmer cleaned and rinsed chokecherries with water in heavy bottomed saucepan, crushing with a potato masher once mixture comes to a simmer. Simmer 15 minutes. Run through the finest screen on a food mill (and expect a few seeds to escape and ping around the room). You can also strain through several layers of cheese cloth or a jelly bag instead, but your volume of juice will likely be reduced unless you squeeze the bag.
Measure exactly 3 cups juice into a large saucepan and add lemon juice. Taste (just so I can imagine your face).
Mix pectin with 1/4 cup sugar to help prevent clumping.
Stir pectin into juice in saucepan. Add butter if desired. Bring mixture to a full rolling boil (a boil that doesn’t stop when stirred) on medium-high heat, stirring occasionally to prevent sticking.
Stir in the rest of the sugar (4 1/4 cups). Return to a full boil and boil for exactly 2 minutes, stirring constantly. Remove from heat. Add almond extract if using (I always forget this in my hurry to get stuff into jars).
Ladle hot jam into hot jars, leaving 1/8 inch headspace. Wipe jar rims and threads and secure lids. Process for 10 minutes (the recipe says 5, but most jelly/jam recipes call for 10 – and it is an old recipe). Remember, 10 minutes is for sea level up to 1,000 feet. Your time may vary, depending on how high in elevation you live.
Enjoy on PB&J, ice cream, pancakes, yogurt, what have you. Also makes great unusual Christmas gifts. |
This recipe for Chokecherry Jam 2 is from