Sandhills Chokecherry Jelly
A tart, deep-red jelly made from wild chokecherries that grow along Nebraska's Sandhills draws and river bottoms.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 40
- Difficulty
- Medium
- Calories
- 50 kcal
Equipment
- •Large pot
- •Jelly jars
- •Cheesecloth or jelly bag
Nutrition
Per serving, approximate
- Calories
- 50 kcal
- fat
- 0
- carbs
- 13
- protein
- 0
- calories
- 50
Instructions
- 1
Wash the chokecherries. Place them in a large pot with water.
- 2
Simmer for 20 minutes. Mash the fruit occasionally to release the juice.
- 3
Pour the mixture through cheesecloth or a jelly bag. Let it drip for at least an hour without pressing.
- 4
Measure 4 cups of the strained chokecherry juice into a clean pot.
- 5
Stir in the pectin and lemon juice. Bring the liquid to a rolling boil.
- 6
Add the sugar all at once. Stir constantly and bring back to a full rolling boil.
- 7
Boil hard for 1 minute. Remove the pot from heat and skim off any foam.
- 8
Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Process in a water bath for 10 minutes.
- 9
Let the jars cool completely. Check that the lids have sealed before storing.
Chef's tips
Do not press the fruit through the cheesecloth if you want clear jelly. Pressing pushes pulp through and makes the jelly cloudy.
Storage
Store sealed jars in a cool, dark place for up to a year; refrigerate after opening.
Reheating
No reheating necessary.
Common mistakes to avoid
- •Pressing the fruit bag, which makes the jelly cloudy
- •Not reaching a full rolling boil, which leaves the jelly runny
Serving suggestions
Cooked Sandhills Chokecherry Jelly?
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