Chokecherry Jelly Without Pectin Food

CHOKECHERRY JELLY

Chokecherry Jelly image

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

Ingredients

3 1/2 cups chokecherry juice (How to Make Chokecherry Juice)
1/2 cup fresh lemon juice
1 (1 3/4 ounce) package dry pectin (Ball brand preferred)
6 cups sugar

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.

CHOKECHERRY JAM

Chokecherry Jam image

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

Ingredients

3 1/2 cups prepared fruit
buy about 3 lb fully ripe chokecherries
1 cup water
1/2 cup fresh lemon juice
1 box powdered pectin
1/4 teaspoon butter (optional) or 1/4 teaspoon margarine (optional)
6 cups sugar, measured into separate bowl

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

MCP CHOKECHERRY JELLY

MCP Chokecherry Jelly image

Fresh chokecherry and lemon juices, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 6

Ingredients

3 cups prepared juice (buy about 4 lb. fully ripe chokecherries)
1 cup water
1/4 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

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.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

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