Chokecherry Jelly Recipe
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Category: |
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Ingredients: |
Ingredients: • 3 cups chokecherry juice
• ½ cup lemon juice
• 4 ½ cup sugar
• 1 pkg. MCP pectin
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Directions: |
Directions:Wash and crush chokecherries so that some of the pits are broken. Add 1 cup of water to each pound of fruit and simmer 15 minutes. Squeeze out the juice in the usual manner. (Editor’s note: strain through a cheese cloth) Measure sugar into a separate bowl. Measure exactly 3 cups of juice into a large kettle. (Add water to fill last cup if necessary.) Add lemon juice and stir in pectin; bring to a full rolling boil. Stir in sugar quickly. Return to a full rolling boil exactly 2 minutes, no longer. Remove from fire; let boil subside. Skim foam off top carefully. Seal with paraffin in sterilized glasses.
NOTE: They no longer use paraffin to seal jelly. You should get small jelly jars that have a lid and ring. After you put the hot jelly in the jar and tighten the ring over the lid, turn it upside down once, then right side back up. Let it sit on the counter until the lid seals. You can hear the "pop" sound when it seals. |
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Personal
Notes: |
Personal
Notes: From Grandma Claudine Blevins
Note: My mother, Caroline Spargur, used this same recipe. It is the recipe from the pectin box. If you don’t find the recipe for Choke Cherry jelly listed on the pectin box, use the recipe for Sour Cherry jelly.
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