Are you ready to transform the tart, ruby-red bounty of choke cherries into a sweet and tangy treat? This choke cherry jelly recipe is a delicious journey from garden to jar, resulting in a homemade delicacy that’s perfect for spreading on toast, biscuits, or even drizzling over pancakes. It's a surprisingly easy process, making it an ideal project for both beginner and experienced cooks looking for delicious and healthy homemade cooking. This recipe is perfect for those searching for quick dinner ideas or simple, yet impressive, additions to their repertoire of best recipes.
Ingredients:
- 4 cups choke cherries, washed and stemmed
- 4 cups water
- 7 cups granulated sugar
- 1 box (1.75 ounces) powdered pectin
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Several canning jars (half-pint or pint size) and lids
- Canning pot or large pot with rack for water bath canning (optional but recommended for long-term storage)
- Jelly bag or cheesecloth
Instructions:
Step 1: Preparing the Choke Cherries
Gently crush the washed and stemmed choke cherries using a potato masher or your hands. This helps release their juices. Don't worry about making a perfectly smooth puree; some texture is okay.
Step 2: Extracting the Juice
Combine the crushed choke cherries and water in the large saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer gently for about 15-20 minutes, stirring occasionally. This allows the cherries to release their maximum flavor. After simmering, remove from heat.
Step 3: Filtering the Juice
Line a large bowl with cheesecloth or use a jelly bag. Pour the cherry mixture into the lined bowl, letting the juice drip through. You should aim for roughly 4 cups of juice; if you have less, simply add a bit more water to reach the desired amount. Discard the pulp.
Step 4: Making the Jelly
Return the strained cherry juice to the saucepan. Add the powdered pectin and stir well to combine. Bring the mixture to a rolling boil that cannot be stirred down (a full, vigorous boil).
Step 5: Adding the Sugar
Stir in the sugar all at once. Continue to boil hard for one minute, stirring constantly to prevent sticking. This is a crucial step for achieving proper setting.
Step 6: Canning the Jelly (Optional but Recommended)
Remove from heat and skim off any foam from the surface. Carefully ladle the hot jelly into sterilized jars, leaving about ¼ inch headspace. Wipe the jar rims clean, apply lids and rings, and tighten to fingertip tightness. Process jars in a boiling water bath for 10 minutes (adjust processing time based on altitude; consult a reputable canning guide for specific instructions).
Step 7: Cooling and Storing
Remove the jars from the canner and let them cool completely. You should hear a satisfying "pop" sound as the jars seal. Check for proper sealing (the lids should not flex). Store sealed jars in a cool, dark, and dry place for up to a year. Unsealed jars should be refrigerated and used within a few weeks.
Tips for Success:
- Use ripe choke cherries: The riper the cherries, the sweeter and more flavorful your jelly will be.
- Sterilize your jars: This is essential for safe canning and preventing mold growth. Wash jars and lids in hot, soapy water, then sterilize them in boiling water for 10 minutes.
- Watch the boil: A full rolling boil is necessary for proper pectin activation and setting.
- Don't overfill jars: Leave that ¼ inch headspace for expansion during cooling.
Variations:
- Spice it up: Add a cinnamon stick or a pinch of ground cloves during simmering for a warm, spiced flavor.
- Lemon zest: A little lemon zest will brighten the flavor profile.
Nutritional Information (per serving, approximate):
Serving size will vary depending on jar size. Nutritional information can vary greatly, but a general estimate is that a 1-tablespoon serving contains roughly 15-20 calories, minimal fat, and a moderate amount of natural sugars.
This choke cherry jelly recipe offers a delicious and healthy way to preserve the flavors of the season. Enjoy the fruits of your labor!