HOW TO MAKE CHOKECHERRY JELLY (LOW-SUGAR AND HONEY VARIATIONS)
Provided by Jill Winger
Number Of Ingredients 5
Steps:
- Step 1: *How to Make Chokecherry Juice* If you have a juicer, use it! I don't, so I use this method:
- Clean, wash, and remove stems from berries
- Place in a large pot filled with enough water to just cover the fruit
- Simmer 15-30 minutes until fruit softens
- Use a potato masher to mash the juice out
- Strain through a cheesecloth-lined colander or jelly strainer
- Save the juice and discard pulp/pits
- Step 2: Mix chokecherry juice, lemon juice, and 4 teaspoons calcium water in a pot
- Thoroughly mix sugar or honey in separate bowl with 4 teaspoons pectin & set aside
- Step 3: Bring juice mixture to a boil
- Add pectin/sugar mixture, mix until completely incorporated, then return to a boil
- Remove from heat, get ready to place it in your sterilized canning jars
- Step 4: Fill the jars, leaving 1/4″ headspace
- Boil in a hot-water bath canner 10 minutes (add an extra minute for every 1,000 feet you are above sea level)
CHOKECHERRY SYRUP
Make and share this Chokecherry Syrup recipe from Food.com.
Provided by Kaarin
Categories Cherries
Time 30m
Yield 4 1/2 pints
Number Of Ingredients 3
Steps:
- Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
- Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
- Pour 3 cups juice into a large kettle; stir in the sugar.
- Cook on high, stirring constantly.
- Boil hard for 1 minute.
- Remove from heat and skim foam.
- Add extract if using (almond extract gives a stronger cherry taste).
- To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.
Nutrition Facts : Calories 1118.7, Sodium 2.9, Carbohydrate 288.9, Sugar 288.3
CHOKECHERRY PUNCH CONCENTRATE OR CHOKECHERRY SYRUP
This is my mother in-laws recipe, she makes it in the fall when Chokecherries are in full swing and "cans" the punch concentrate in quart jars. On special occasions, she will bring out a few bottles and make chokecherry punch. at the last step of the recipe, you can choose either the punch concentrate or syrup. the only difference is how much sugar you add when boiling it. you will need at least a 2 gallons (12 lbs) of ripe choke cherries for the process, You will also need Tartaric acid, you can find it on Amazon or from a brewery supply store.
Provided by Kirk W.
Categories Beverages
Time P3DT15m
Yield 3 gallon, 10 serving(s)
Number Of Ingredients 5
Steps:
- Wash and drain 12 lbs of chokecherries.
- grind chokecherries, pit and all in meat grinder.
- mix 1/3 cup tartaric acid with 2 quarts of cold water till tartaric acid is dissolved. Pour over ground chokecherries and stir well.
- cover and let stand at room temperature 50-75 deg F. for 48 hours stirring occasional.
- after 48 hours, place grindings in mesh bag and press grindings in fruit or apple press straining the juice through a jelly bag or flour sack cloth.
- measure juice into large pot and add 1/2 cup sugar per cup of juice for chokecherry punch concentrate. For choke cherry syrup add 2 cups sugar to 1 cup juice.
- bring to a boil and boil for 1 minute. remove from heat and pour into quart or pint canning jars, and seal with lid and ring. let cool.
- for chokecherry punch, add 3 parts water to 1 part concentrate -- (1 quart juice to 3 quarts cold water) serve and enjoy.
Nutrition Facts : Calories 185.7, Sodium 57.3, Carbohydrate 48.6, Sugar 23.5
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