Wild Chokecherry Jelly Recipes

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CHOKE CHERRY JELLY



Choke Cherry Jelly image

Tasty chokecherry jelly recipe.

Provided by Kay Schrock

Categories     Side Dish

Time P1DT1h10m

Number Of Ingredients 5

3½ cups chokecherry juice
½ cup fresh lemon juice
1 teaspoon butter or margarine
1 pkg dry pectin (1.75 oz )
4½ cups sugar

Steps:

  • Pour juices in kettle.
  • Add pectin, stir.
  • Bring to a boil, add sugar and butter.
  • Boil and stir for 2 minutes.
  • Remove from heat, skim.
  • Ladle into jars.
  • Process in hot water bath for 5 minutes.
  • Cool undisturbed for 24 hours.

Nutrition Facts : ServingSize 1 T, Calories 36 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 9 g

WILD CHOKECHERRY JELLY



Wild Chokecherry Jelly image

This is one of my favorites of when I was growing up I just could not wait till they were nice and ripe and ready.

Provided by Dwight Stewart

Categories     Fruit Sauces

Time 15m

Number Of Ingredients 1

4 c. juice 1 box sure jell pectin 5 1/2 c. sugar

Steps:

  • 1. Wash berries; put in water to cover by placing hand on top of berries. Bring to a boil; simmer until there is good color and flavor (berries will begin to burst). Strain through cheese cloth. Mix Sure Jell with juice in large saucepan. Bring to boil; stir occasionally (this is a hard boil). At once, add sugar. Bring to rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam. Use scalded jelly glasses.

CHOKECHERRY JELLY



Chokecherry Jelly image

If you wish to make syrup, use twice as much juice to 1 package of pectin. Processing time not included in preparation time.

Provided by Molly53

Categories     Berries

Time 10m

Yield 8 half pint

Number Of Ingredients 4

3 1/2 cups chokecherry juice (How to Make Chokecherry Juice)
1/2 cup fresh lemon juice
1 (1 3/4 ounce) package dry pectin (Ball brand preferred)
6 cups sugar

Steps:

  • Wash fruit and cover with water; simmer 15 minutes.
  • Strain juice.
  • Measure juice into 6- to 8-quart kettle.
  • Add pectin and stir.
  • Bring to boil; add sugar, stir, and bring to a rolling boil.
  • Boil exactly 2 minutes.
  • Skim and pour into jars.
  • Wipe rims and adjust lids.
  • Process in boiling water bath for five minutes; remove to a protected countertop and let cool completely undisturbed.

CERTO® WILD CHERRY JELLY



CERTO® Wild Cherry Jelly image

Use your choice of wild cherries or chokecherries to make this CERTO Wild Cherry Jelly. Either way, it will be scrumptious!

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 6

3 cups prepared juice (buy about 3-1/2 lb. fully ripe wild cherries or chokecherries)
3 cups water
6-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin
1/4 tsp. almond extract

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Stem and pit cherries. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 15 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Stir in extract. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

CHOKECHERRY JAM



Chokecherry Jam image

I found this recipe on the Kraft Kitchens Website a few years back. I was poorer than dirt and my son like PB& J sandwiches for his school lunches, since chokecherries grow wild around here it was a cheap way to make jam.

Provided by tasb395

Categories     Lunch/Snacks

Time 45m

Yield 7 half pints

Number Of Ingredients 7

3 1/2 cups prepared fruit
buy about 3 lb fully ripe chokecherries
1 cup water
1/2 cup fresh lemon juice
1 box powdered pectin
1/4 teaspoon butter (optional) or 1/4 teaspoon margarine (optional)
6 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush chokecherries thoroughly, one layer at a time. Place chokecherries and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Press through a sieve. Measure exactly 3 1/2 cups pulp into 6 or 8 qt saucepot. Stir in lemon juice.
  • Stir pectin into prepared pulp in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/8" of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1-2". Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on 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.).

Nutrition Facts : Calories 667.8, Sodium 0.8, Carbohydrate 172.9, Fiber 0.1, Sugar 171.7, Protein 0.1

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