Canning Recipes




Chokecherry Jelly II
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
3 pounds chokecherries (approximately)
1/4 cup water
1 package powdered fruit pectin - (1 3/4 oz)
4 1/2 cups sugar

Wash the cherries and remove the stems. Place them in a large pot and
crush them. Do not remove the pits. Add 1/4 cup water and bring to a
boil. Reduce heat and simmer for 10 to 15 minutes. Strain cherries and
all the liquid through a jelly bag.

Measure 3 1/2 cups juice and combine with pectin in a saucepan. Bring to
a hard boil over high heat, stirring occasionally. Immediately add sugar
and return to a full, rolling boil. Boil hard for 1 minute, stirring
constantly.

Remove from heat and skim off foam with a metal spoon. Pour at once into
sterilized jars, leaving 1/2-inch headroom, and seal with sterilized lids
according to manufacturer¹s directions.

This recipe yields about 5 half-pint jars.





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