Chokecherry Jelly Recipe
This chokecherry jelly is the perfect balance of tart and sweet resulting in a jelly that tastes delicious on homemade bread and pairs well with poultry dishes.
Servings: 48 servings
Calories: 32kcal
Ingredients
- 1 pound chokecherries
- 1/2 cup water
- 1/2 - 1 cup cane sugar
- 2 tablespoon lemon juice
- 2 teaspoons calcium water from the Pomona's box
- 2 teaspoons Pomona's Universal Pectin from the Pomona's box
Instructions
Prepare the Chokecherries
- Wash the chokecherries plain water and extract the juice by combining the fruit and water in a large saucepan. Bring to a boil over medium-high heat then reduce to a simmer over low heat.
- Gently mash the fruit with a potato masher to release the juice without crushing the seeds. Continue simmering over low heat for 15 minutes, while stirring occasionally.
- Strain the fruit through a damp jelly bag or double layers of cheesecloth. Let the juice strain for several hours, or overnight. Discard the solids in the trash.
Prepare the Canning Equipment
- Wash your jars, lids, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the jar rack into water bath canner, set the jars on the rack, and add water to cover the jars.
- Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
Make the Jelly
- Prepare your calcium water by combining 1/2 teaspoon calcium powder with 1/2 cup water in a small, clear jar with a lid. Shake well. Store extra in the refrigerator.
- In a small bowl, add sugar, pectin powder, and stir to blend together. Set aside.
- Measure 2 cups juice (add water if needed) and pour into a saucepan. Add calcium water and lemon juice and stir to mix well.
- Bring the juice to a boil over medium-high heat.
- Add the pectin-sugar mixture and stir to dissolve.
- Continue stirring until the jelly comes back to a boil. Once it boils, remove from heat and skim off foam.
Can the Jelly
- Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
- Use your canning ladle and funnel and add the hot jelly to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
- Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
- Once all the jars are in canner, adjust the water level to two inches above the jar tops.
- Cover the canner and bring to a rolling boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. (adjust processing time for your altitude if necessary – see notes below).
- When processing time is complete, turn off the heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
- Spread a dry towel on the counter, and use the jar lifter to transfer the jars from the canner to the towel. Don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
- After the jars cool for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
- Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 to 18 months. Refrigerate the jar once opened and consume within 3 weeks. Yields about 2-3 half pint jars.
Notes
Recipe adapted from Preserving with Pomona’s Pectin by Allison Carroll Duffy.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. Processing time for altitudes of 6,001 – 8,000 feet = 15 minutes, above 8,001 feet = 20 minutes.
I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office.
Nutrition
Serving: 1tablespoon | Calories: 32kcal