Chokecherry Jelly
MAKES 6 X 250ML JARS
Ingredients
3 lbs of chokecherries
3 cups water
3 cups prepared juice
6 ½ cups organic sugar
½ teaspoon margarine or butter
liquid pectin
Directions
Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat snap lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use. If you have a steam oven with a sterilize jam jar setting you can avoid the boiling water canner and follow the steam oven directions for sterilizing your jars.
Combine chokecherries and water in a large pot. If you have insufficient juice add enough up to ½ cup of water to make 3 cups. Heat on medium until the berries and water comes to a boil. Boil at a low rolling boil for 15 minutes stirring occasionally. Pour the berries and juice into a jelly bag in a bowl. Let the juice drain into the bowl. If you don’t want cloudy jelly, do not squeeze the jelly bag. Discard fruit and pits once completely drained of the juice.
Measure sugar; set aside. Combine the juice and the sugar in a large stainless steel or cast iron pot and bring to a full rolling boil. Add 1/2 tsp butter or margarine to reduce foaming. Add the liquid pectin and bring to a full rolling boil for 1 minute. Remove from heat and if necessary skim off foam.
Ladle hot jelly into a hot jar to within 1/4 inch of top of jar (headspace).
Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft, process – boil filled jars – 10 minutes.*
When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
*Altitude adjustment for boiling water method
Altitude in feet Increase processing time by
1001 to 3000 5 minutes
3001 to 6000 10 minutes
6001 to 8000 15 minutes
8001 to 10000 20 minutes
