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Title: Chokecherry Jelly/2
Categories: Jam Fruit
Yield: 1 Servings
| 3 | lb | (approximately) |
| Chokecherries | ||
| 1/4 | c | Water |
| 1 | pk | Powdered fruit pectin (1-3/4 |
| oz | ) | |
| 4 1/2 | c | Sugar |
Wash the cherries and remove the stems. Place them in a large pot and crush them. Do not remove the pits. Add 1/4 cup water and bring to a boil. Reduce heat and simmer for 10-15 minutes. Strain cherries and all the liquid through a jelly bag.
Measure 3-1/2 cups juice and combine with pectin in a saucepan. Bring to a hard boil over high heat, stirring occasionally. Immediately add sugar and return to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Pour at once into sterilized jars, leaving 1/2-inch headroom, and seal with sterilized lids according to manufacturerıs directions. Yield: About 5 half-pint jars.
Source: Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p. 67, St. Martinıs Press. I've had a couple of blue ribbons at our State Fair with the 1st recipe. From: Schaller_Barb@htc.honeywell.com (Barb Schaller)
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