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Chokecherry Jelly

Jar of chokecherry jam next to a piece of toast with jam.

Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.

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.


To Prepare

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.


  1. Measure 5 cups of juice into a large saucepan.
  2. Complete the directions for using pectin included in the package.
  3. Bring juice to a hard boil over high heat, stirring occasionally. Add sugar and bring to rolling boil for one minute, stirring constantly.
  4. 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!

Canning Tips


  • 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.

Adjusting for Altitude

Altitude (feet)
Water Bath (minutes added)
5 minutes
5 minutes
5 minutes
10 minutes
10 minutes

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.

Related Topics

Canning Recipes