Manitoba Chokecherry Jelly
Clear ruby jelly strained from wild chokecherry juice and safely canned.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 48 kcal
Equipment
- •Jelly bag
- •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 whole chokecherries in the water for 25 minutes, keeping the pits intact.
- 2
Strain through a jelly bag overnight without pressing, for a clear jelly.
- 3
Measure 1.2 litres of juice into a pot, add the lemon juice and pectin and bring to a hard boil.
- 4
Add the sugar all at once, return to a boil that cannot be stirred down and boil exactly 1 minute.
- 5
Skim, fill hot jars to 5 mm headspace, wipe rims and seal.
- 6
Process 10 minutes in a boiling water canner, adding time for altitude, then leave 24 hours.
Chef's tips
Never crush the fruit or pits, and never squeeze the bag: one makes the jelly unsafe, the other makes it cloudy.
Ingredient substitutions
- chokecherries → wild plums
Storage
12 months sealed; 3 weeks refrigerated once opened.
Common mistakes to avoid
- •Boiling longer than a minute after the sugar, which breaks the set
Serving suggestions
Cooked Manitoba Chokecherry Jelly?
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