I have the opportunity to pick chokecherries for jam/jelly. Does anyone have a recipe for either jam or jelly using chokecherries. The pectin inserts does not indicate chokecherries.
Choke Cherry Jam
posted on June 26/063-1/2 cups prepared fruit (buy about 3 lb. fully ripe chokecherries) 1 cup water 1/2 cup fresh lemon juice 1 box Fruit Pectin 1/4 tsp. butter or margarine 6 cups sugar, measured into separate bowl 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 1/8 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.)
posted June 11/061 1/2 qt. chokecherries1 gal boiling water4 lb. white sugar ( 8 cups )3 lemons, sliced2 oranges, sliced1 envelope bread yeastLet chokecherries and boiling water stand for 3 days.
Strain and add oranges, lemon, sugar and yeast. (heat some juice and dissolve sugar, this makes mixture lukewarm). Let stand for 2 weeks. Siphon into bottles, put caps on but do not screw on tightly. This takes about a month.
I know a lady that makes this and instead of putting the caps on she stretchs balloons over the bottles. You have to wash out the balloons first because of the talcom powder in them. The balloons will inflate then as the wine ages they will deflate. Once it is totally deflated you can either put caps on or drink it.
Note: This is how my mom made the wine. - GranMarion
Thank you very much. Have you prepared this jam "open kettle?" Open kettle is how I usually make my jam.
I never made it myself. My mom did/ And yes, she always did her jam open-kettle. She made a stot Chokecherry Wine, too.
These recipes weren't mine. You'll notice that I named the person who posted them beneath the title of the recipe. If you want to talk to them about it you could address a message to them. You know, Attention . . . "
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