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
