When I was a kid, there was a mountain valley nearby that was full of chokecherry bushes (it was all destroyed by the forest fires of the past 2 years). Aunts, uncles and cousins would all get together and spend a day picking. Picking took most of the day because chokecherries are very small, about 1/4". The next day, the aunts would make jelly and the uncles would make wine.
Chokecherry Jelly
Fully ripe cherries (about 3-1⁄2 pounds), stemmed and rinsed
3 cups water
6 1⁄2 cups sugar
1 bottle fruit pectin
Wash jars and screw bands in hot, soapy water, then rinse with warm water. Place lid flats in saucepan and cover with boiling water; let stand until ready to use. Drain lids and jars before filling.
Place cherries and water in very large saucepan and bring to boil. Simmer, covered, for 15 minutes. Place in jelly bag and squeeze out juice.
Put juice into another very large saucepan. Add sugar, mixing well. Place over high heat, then bring to boil, stirring constantly. Stir in pectin all at once, and bring to full rolling boil. Boil vigorously for 1 minute.
Remove from heat and skim off foam with metal spoon.
Bring boiling-water canner, half-full with water, to simmer.
Ladle hot jelly mixture quickly into prepared jars, filling to within 1⁄8 inch of tops. Wipe jar rims and threads; cover with two-piece lids, screwing bands tightly.
Place jars on elevated rack in canner, then lower rack into canner. Water must cover jars by 1 to 2 inches, so add boiling water if needed. Cover and bring water to gentle boil. Process jellies for 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
Let jars stand at room temperature for 24 hours. Store unopened jellies in cool, dry, dark place up to 1 year. Refrigerate opened jellies up to 3 weeks.
Chokecherry Jelly
Fully ripe cherries (about 3-1⁄2 pounds), stemmed and rinsed
3 cups water
6 1⁄2 cups sugar
1 bottle fruit pectin
Wash jars and screw bands in hot, soapy water, then rinse with warm water. Place lid flats in saucepan and cover with boiling water; let stand until ready to use. Drain lids and jars before filling.
Place cherries and water in very large saucepan and bring to boil. Simmer, covered, for 15 minutes. Place in jelly bag and squeeze out juice.
Put juice into another very large saucepan. Add sugar, mixing well. Place over high heat, then bring to boil, stirring constantly. Stir in pectin all at once, and bring to full rolling boil. Boil vigorously for 1 minute.
Remove from heat and skim off foam with metal spoon.
Bring boiling-water canner, half-full with water, to simmer.
Ladle hot jelly mixture quickly into prepared jars, filling to within 1⁄8 inch of tops. Wipe jar rims and threads; cover with two-piece lids, screwing bands tightly.
Place jars on elevated rack in canner, then lower rack into canner. Water must cover jars by 1 to 2 inches, so add boiling water if needed. Cover and bring water to gentle boil. Process jellies for 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
Let jars stand at room temperature for 24 hours. Store unopened jellies in cool, dry, dark place up to 1 year. Refrigerate opened jellies up to 3 weeks.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52870-chokecherry-jelly.html
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