Chokecherry Jam Recipes
CHOKECHERRY JELLY (AND JAM!)
This simple chokecherry jelly recipe comes together without storebought pectin for an easy wild foraged preserve. Chokecherry jam (or fruit butter) takes a bit more work, but it's another possible variation.
Provided by Ashley Adamant
Categories Canning
Time 2h30m
Number Of Ingredients 3
Steps:
- Clean and de-stem the chokecherries. Extract the juice, either in a steam juicer or by simmering them for roughly 20 minutes with 1 cup of water. Strain through a jelly bag for at least 2 hours.
- Measure the resulting juice and place 4 cups in a jam pot.
- Add sugar and lemon juice (if using).
- Bring the mixture to a full rolling boil in a deep heavy-bottomed pot, stirring frequently to prevent scorching and overflows.
- Cook on medium-high heat until the mixture reaches gel stage (about 15-20 minutes). Test for gelling on a plate that's been chilled in the freezer, or cook until it reaches 220 degrees on an instant-read thermometer.
- Pour the chokecherry jelly into prepared canning jars leaving 1/4 inch headspace and cap with 2 part canning lids.
- Store the finished jam in the refrigerator, or process in a water bath canner for 10 minutes. Turn off the heat on the canner, allow the jars to remain an additional 5 minutes, then remove to cool to room temperature.
- After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep in the pantry for 12-18 months. Refrigerate after opening, and use within a few weeks.
CHOKECHERRY JAM
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
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
CHOKECHERRY JELLY
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
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.
MCP® CHOKECHERRY JAM
Preserve the big flavor of tiny chokecherries when you make this delicious MCP Chokecherry Jam. Boil the chokecherries down in order to get maximum flavor from their juice when you make this MCP® Chokecherry Jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 6
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.
- 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 min. or until tender. Press through a sieve. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir pectin into fruit 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 sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. 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, if necessary.) Cover; bring water to gentle boil. Process 10 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 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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