Chokecherry Jelly
Wild chokecherries cooked down, strained clear and set into a dark ruby jelly.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 60
- Difficulty
- Medium
- Calories
- 48 kcal
Equipment
- •Jelly bag or double cheesecloth
- •Boiling water canner
- •250 ml jars
Nutrition
Per serving, approximate
- Calories
- 48 kcal
- fat
- 0 g
- carbs
- 12 g
- protein
- 0 g
- calories
- 48
Instructions
- 1
Simmer the chokecherries in the water for 25 minutes, crushing them against the pot as they soften.
- 2
Pour into a jelly bag over a bowl and let it drip for at least 3 hours. Do not squeeze the bag or the jelly clouds.
- 3
Measure 1.2 litres of the clear juice into a wide pot with the lemon juice and pectin.
- 4
Bring to a hard rolling boil, add all the sugar at once and return to a boil you cannot stir down.
- 5
Boil exactly 1 minute, skim the foam and ladle into hot jars leaving 5 mm headspace.
- 6
Seal and process 10 minutes in a boiling water canner, adjusting for altitude.
- 7
Cool 24 hours and check the seals.
Chef's tips
The pits contain compounds that should not be crushed or eaten — simmer the fruit whole and discard the pulp and pits with the bag.
Ingredient substitutions
- chokecherries → wild saskatoons and chokecherries in equal parts
Storage
12 months sealed; refrigerate opened jars and use within a month.
Common mistakes to avoid
- •Squeezing the jelly bag
- •Doubling the batch, which prevents a proper set
Serving suggestions
Cooked Chokecherry Jelly?
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