For jelly use some green chokecherries with the ripe or pick while light red. Do not expect a crystal clear jelly.
To extract juice, cook berries adding water to just cover. Cook for 10 - 15 minutes, crush and put in wet jelly bag
or cloth. Squeeze bag, then re-drain through the rinsed jelly bag without squeezing.
3-1/2 cups juice
8 cups pulp
1 pkg. pectin
8 cups sugar (may use 4 or 6)
4-1/2 cups sugar
Simmer slowly 1-1/2 hours
Follow procedure on pectin pkg.
Add juice of 1/2 lemon
Put in sterilized jars and seal with paraffin
Boil 1 minute; Seal in hot, sterilized jars with
paraffin or 2 piece lids. Process in water bath.
Makes 8-1/2 cups.
1/2 cup chokecherry juice
2 cups chokecherry pulp
1/2 cup apple juice
4 cups apple pulp
Heat to a boil
Add 3/4 cup sugar
Add 5 cups sugar
Boil to jelly test
Stir constantly and cook until thick.
(Use these proportions to make a larger batch.
Put in hot, sterilized jars. Seal with paraffin
Place in sterilized jars and seal with paraffin.
or use 2 piece lids and water bath.
Use a few green chokecherries with
Use the following portions:
the ripe ones and a few stalks of
1 cup juice
rhubarb to make juice. Use equal
1 cup sugar
amounts of juice and sugar to make
Bring to a rolling boil for about 15 minutes.
Put in hot, sterilized jars. Seal with two piece
lids and process 8 minutes in water bath.
CHOKECHERRY SYRUP WITH CORN SYRUP
3 cups chokecherry syrup
1 pkg. commercial pectin
1 cup white syrup
3 cups sugar
Dissolve the pectin in the chokecherry juice. Add
corn syrup and brin