Friday, August 14, 2009

How to make wild chokecherry jelly

How to make wild chokecherry jelly: "How to make wild chokecherry jelly
Living by the Clark Fork River in Montana has it's rewards from fishing to wild berries and wild life viewing.
But today I will concentrate on making wild chokecherry jelly.
A wild chokeherry often called the black cherry is about the size of a pea when ripe.It starts out as a cluster of 20 to 30 berries on a stem,and is white in color.As it matures the cherry turns red and when ripe in later part of August,it is a purple or black color.
They grow on a bush that grows to ten feet tall and up to ten feet in diameter.They yield up to three gallons of chokecherrys.
The way I pick them is cut the stem off and bring the whole cluster home this way.
When you eat a chokecherry you will find that it has a seed almost as big as the fruit part,so you would have to eat a bunch of them to gain anything nutritious.Also if you eat one that isn't ripe it will leave a dry bitter taste in your mouth that will make you thirsty
.This is why they are called chokecherries.
Range of Chokecherry
I have found chokecherry bushs in the high mountains of Idaho,Oregon and Montana.
It grows wild in many other states and canada.
Mostly found along streams and river banks.
The Indians picked them as part of their staples for the winter months,so it has been around for eons.
While picking berries one needs to keep an eye open for bear,since they like fruit also."

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