Chokecherry Jelly
Print RecipeThis recipe requires 3 1/2 cups of chokecherry juice. If using a steam juicer for extraction, you may add up to 3/4 cup of water to extracted juice (adding water is not required though).
Servings: 7 8 oz. jars
equipment (affiliate links
- jelly strainer if not using a steam juicer
- smart canner for both waterbath canning (for this recipe) and pressure canning
Ingredients
- 3 ½ c. chokecherry juice
- 1 pkg. Sure Jell, Original 1 ¾ oz package
- 5 c. 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.
Serving: 1tbsp | Calories: 9kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 10mg | Fiber: 1g | Sugar: 0g
