Try this research-tested recipe for chokecherry jelly courtesy of University of Wyoming Cooperative Extension.
- 5 cups, Chokecherry juice
- 7 cups, Sugar
- 1 package, Powdered pectin
Yield: Half-pint jars.
Wash fruit. Place fruit, including stems and pits, in a large saucepan and barely cover with water. Heat to a boil and reduce the heat so fruit gently boils. Cook for 10 minutes. The fruit may be crushed as it cooks. Then strain all cooked fruit juice through a jelly bag or several layers of cheese cloth.
- Measure 5 cups of juice into a large saucepan.
- Complete the directions for using pectin included in the package.
- Bring juice to a hard boil over high heat, stirring occasionally. Add sugar and bring to rolling boil for one minute, stirring constantly.
- Remove from heat, quickly skim off foam, and pour hot mixture immediately into hot jars leaving ¼-inch headspace. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).
To learn more about canning Jams & Jellies, watch our Troubleshooting Jams & Jellies video!
- Do not squeeze the jelly bag, as pulp may be forced through, causing a cloudy jelly.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by University of Wyoming Cooperative Extension. Do not modify ingredients.