Chokecherry Jelly And Jam Food

CHOKECHERRY JELLY (AND JAM!)

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 JELLY

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 JELLY

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 in saucepan. Add water and simmer 15 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. Add lemon juice.
• Stir pectin into juice 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 boil and boil exactly 2 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 5 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.)

CHOKECHERRY JAM

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.).

MCP® CHOKECHERRY JAM

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.)

HOW TO MAKE CHOKECHERRY JELLY (LOW-SUGAR AND HONEY VARIATIONS)

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)

WILD CHOKECHERRY JELLY

Steps:

• 1. Wash berries; put in water to cover by placing hand on top of berries. Bring to a boil; simmer until there is good color and flavor (berries will begin to burst). Strain through cheese cloth. Mix Sure Jell with juice in large saucepan. Bring to boil; stir occasionally (this is a hard boil). At once, add sugar. Bring to rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam. Use scalded jelly glasses.