Each growing season, Mor-Gran-Sou Electric Cooperative member Diane Schmidt picks more than 500 pounds of chokecherries and sells over 700 pounds of juneberries to customers in the Bismarck-Mandan area. She shares all her recipes freely – except her famous “Slippery Hots” pickles – including her chokecherry jelly and juneberry crumble.
Juneberries are a cross between a pear and blueberry. Native to North Dakota, juneberries are typically ready for picking around the Fourth of July. Diane uses juneberries in muffins, pies and this crumble recipe, but avoids them in jelly because they have “too many seeds.”
The chokecherry jelly recipe comes from Diane’s grandma. If you don’t want to make it yourself, Diane has it available for purchase. Click here to read more about Diane and where to purchase her products.
5 cups chokecherry juice
1 pkg. Sure Jell
2-3 T. lemon juice (optional)
5 cups sugar
To prepare chokecherry juice, wash chokecherries and place in a large kettle. Cover with water and bring to a boil. Simmer for about 45 minutes. Strain berries through a damp jelly bag or layers of cheesecloth to extract juice. Chokecherry juice may be used fresh, canned or frozen for later use.
For the jelly, combine chokecherry juice, Sure Jell and lemon juice in a large kettle. Bring to boil over high heat. Boil at a rolling boil for 15 minutes.
Slowly add sugar, stirring until dissolved. Return to a rolling boil. Using a controlled boil, boil for 15 to 20 minutes. At that time, dip a long spoon into jelly and hold above kettle to see if drops come together. If so, the jelly is ready to be jarred. Skim foam if necessary. Ladle hot jelly into hot jars, leaving ¼-inch headspace. Using hot boiling lids, place the two-piece caps on hot jars. Process 10 minutes in a hot water bath canner. Yields about five 8-oz. jars.
BONUS RECIPE: Use this recipe to make chokecherry syrup, too! Diane simply reduces the amount of Sure Jell in this recipe to 1/3 pkg. for chokecherry syrup.
RECIPE by Diane Schmidt, Mor-Gran-Sou Electric Cooperative member
SAUCE
¾ cup white sugar
2 T. cornstarch
1 cup water
1 tsp. vanilla
1 T. lemon juice
4 cups juneberries
CRUMBLE
¾ cup rolled oats
½ cup brown sugar
½ cup flour
1 tsp. cinnamon
1/3 cup butter
In a saucepan, combine sugar, cornstarch and water. Heat to boiling. Cook and stir until thickened. Remove from heat. Stir in lemon juice and vanilla. Place juneberries in a greased 9x9 pan or casserole dish. Drizzle with sauce and set aside.
In a bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle on top of juneberry mixture. Bake at 350 degrees for 40 to 60 minutes or until golden brown. Serve warm or cold with ice cream or whipped cream.
RECIPE by Diane Schmidt, Mor-Gran-Sou Electric Cooperative member
