Chokecherry Jelly
Equipment
- jelly strainer if not using a steam juicer
- smart canner for both waterbath canning (for this recipe) and pressure canning
Ingredients
- 3 ½ cup chokecherry juice
- 1 pkg Sure Jell, Original
- 5 cup granulated sugar
- ½ tsp. butter
- 1 tsp. almond extract
Instructions
- Measure out and pour your chokecherry juice into a large saucepan.
- Bring juice to a hard boil.
- Add pectin to juice, stirring constantly. Boil for 1 minute.
- Add sugar and butter, boil for 1 minute.
- Remove the saucepan from the heat and mix in the almond extract (optional flavoring).
- Skim the foam off the top of the jelly and pour into jars.
- Process in a water bath canner for 10 minutes.
Nutrition
Serving: 1tbsp | Calories: 9kcal | Carbohydrates: 2g | Sodium: 1mg | Potassium: 10mg | Fiber: 1g
Servings: 7 8 oz. jars
Calories: 9kcal
