Are you ready to transform the tart sweetness of chokecherries into a delicious homemade jelly? This recipe, using Sure-Jell, ensures a perfect set every time, making it an ideal project for both beginner and experienced cooks. Forget store-bought – this homemade chokecherry jelly is a delightful treat, perfect for spreading on toast, biscuits, or using as a unique glaze. It's a fantastic way to preserve the flavors of the season and enjoy a truly special, homemade delicacy. Let's get started on this easy and rewarding recipe!
Ingredients:
- 4 cups chokecherry juice (approximately 4-5 cups of berries)
- 7 cups sugar
- 1 box Sure-Jell (powdered pectin)
- 1/4 cup water
Equipment:
- Large pot or Dutch oven
- Colander
- Wooden spoon or spatula
- Jelly jars (8 half-pint jars recommended, sterilized)
- Jar lifter
- Canner (for water bath canning, optional but recommended for long-term storage)
Instructions:
Step 1: Preparing the Chokecherry Juice
- Wash the chokecherries thoroughly. Remove stems and any spoiled berries.
- Place the berries in a large pot and crush them slightly with a potato masher or your hands. Add about 1 cup of water to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for approximately 20 minutes, or until the berries are completely softened.
- Pour the mixture through a fine-mesh colander lined with cheesecloth to strain the juice. Discard the solids. You should have approximately 4 cups of juice; adjust the sugar quantity if needed.
Step 2: Making the Jelly
- In a large pot, combine the chokecherry juice and water. Bring to a rolling boil that cannot be stirred down.
- Add the Sure-Jell and stir vigorously for one full minute.
- Stir in the sugar and continue stirring until it's completely dissolved.
- Return the mixture to a rolling boil and boil hard for one minute, stirring constantly to prevent sticking and scorching.
Step 3: Canning the Jelly
- Remove the pot from the heat and skim off any foam that has formed on the surface.
- Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch headspace at the top.
- Wipe the rims of the jars clean, and seal with lids and rings.
- If canning for long-term storage, process the jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude; check a reputable canning resource for guidelines).
- Remove the jars from the canner and let them cool completely. You should hear a satisfying "pop" sound as the jars seal.
Tips for Success:
- Use ripe, high-quality chokecherries for the best flavor.
- Ensure your jars are properly sterilized to prevent spoilage.
- Stir constantly during the boiling process to avoid burning.
- Use a candy thermometer to monitor the temperature of the jelly. It should reach 220°F (104°C).
- Always follow safe food handling practices.
Variations:
- Add a pinch of cinnamon or allspice for a warm, spiced jelly.
- Experiment with adding a splash of lemon juice for extra zing.
Nutritional Information (per serving, approximate):
Serving size: 1 tablespoon (15g) Calories: 50-60 Sugar: 13-15g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This chokecherry jelly recipe is a wonderful way to enjoy the unique flavor of these wild berries. The homemade touch adds a special charm, transforming a simple spread into a cherished delicacy. Whether enjoyed on its own or as part of a larger dessert, this recipe will be a delightful addition to your culinary repertoire. Enjoy!