How to make chokecherry jelly

Get ready for winter by storing up all your delicious summer produce. Chokecherries are usually in abundance in the northern regions of the country, just gather them before the birds eat them. The jelly is easy to make and most kids don't seem to notice the difference between this and grape jelly.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 1/2 to 4 c. chokecherry juice
• 1/4 c. lemon juice
• 1 1.75 oz. pkg. powdered pectin
• 6 c. sugar
• jelly jars
• lids
• metal rims
• spoon
• cheesecloth
• pot of deep water

1. Gather enough chokecherries to fill a medium saucepan, cover fruit with water and boil about 15 minutes.

2. Strain juice through a cheesecloth.

3. Add pectin and bring to a rolling boil.

4. Add sugar and lemon juice, bring to a rolling boil again for about 2 minutes.

5. Skim froth and pour into jars.

6. Wipe rims of jars, put on hot lids and screw on bands. Place in a boiling water bath, making sure the jars are completely covered with water. Process 10 minutes.

7. Remove from water and let cool. Sealed lids should not move up and down when pressed. After 24 hours remove bands and store in a cool place. Jelly can take up to two weeks to set.

Tips & Warnings

• Sometimes jelly just won't jell! If it fails to set, there are two options. Reboil the jelly 4 cups at a time, adding a quarter cup each of water and sugar, plus 4 tsp. pectin. Bring to a rolling boil for two minutes, pour into jars and reprocess. The other option is to simply use the soft jelly as a fruit syrup on pancakes or ice cream.