How to make wild chokecherry jelly: "How to make chokecherry jelly
Chokecherry Jelly recipe
Clean berries off stems and place in large pot.
Add 1/4 cup of water to 1 pound of fruit.
Cook the fruit for 10 to 20 minutes or until soft.
Now pour the mixture into a suspended jelly bag and let the juice drip.
Do not squeeze the bag or you will get cloudy jelly.
You can refrigerate or freeze the juice and use anytime.
You can use the short boil method when using fruit pectin.
Bring the fruit juice to a boil,add lemon juice if called for and pectin.
Bring to boil again.
Never add sugar before you add the pectin or the fruit will not jell.
Add the requird amount of sugar and bring back to a boil that cannot be stirre down.
Boil one minute more.
Remove from heat and skim foam off top.
Pour into hot jars and seal.
3 1/4 cups chokecherry juice
4 1/2 cups sugar
2 oz package fruit pectin
Mix chokecherry juice and pectin in a large saucepan. Bring to a boil.
Boil one minute, stirring constantly.
Remove from heat.
Skim off foam.
Pour into sterilized jars.
Leave 1/2 inch headspace.
Clean jar rim.
Process 5 minutes in a boiling water bath.
Now that was easy.
Yield: 7 -1/2 pint jars
Great on pancakes,waffles or ice cream.."