This post may contain affiliate links.
If you have ever seen chokecherries, then you know that they are tiny pint sized cherries that are definitely too tart to eat off the tree. They make a great jelly or jam. Our mothers and grandmothers often used chokecherries to make jelly in the old days.
If you are wondering what the difference is between chokecherry jam and chokecherry jelly, the difference lies in how well you strain the chokecherries through the jelly bag. If you don’t squeeze the bag at all and just let the juice drip through, you should end up with a relatively clear jelly.
If some of the fruit pulp ends up in the juice, you can still prepare the recipe the same way, the end product will just end up not being as clear and it will look more like a jam than a jelly.
4 lb. chokecherries
4 1/2 c. sugar
1 pkg. or 6 tbsp. powdered pectin
1/4 c. lemon juice
1/4 tsp. butter (optional)
Rinse chokecherries. Place in a large sauce pan with 1 c. water. Simmer for 10-15 minutes, until chokecherries are soft. Mash chokecherries with a potato masher.
Place chokecherries in a jelly bag to strain juice. Measure 3 c. juice, adding a little of water if necessary to make exactly 3 cups.
Combine chokecherry juice, lemon juice, and pectin in a large sauce pan. Stirring constantly, heat until boiling. Boil for one minute.
Add the butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.
Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in boiling water canner for 5 minutes.
Yield: 3 pints or 6 half-pints
Follow my canning and preserving board on Pinterest.