Chokecherry Jam
Capture the vibrant taste of late summer with this irresistibly rich and tangy chokecherry jam recipe! Made from freshly harvested chokecherries, this jam is bursting with bold, tart flavor perfectly balanced with sweetness. Simmered to perfection and thickened with pectin, this classic homemade preserve has a silky-smooth texture that's ideal for spreading on toast, biscuits, or even as a glaze for roasted meats. With its simple ingredient list and straightforward preparation, this small-batch recipe makes preserving the essence of chokecherries accessible for home cooks. Plus, the water bath canning process ensures a shelf-stable treat you can enjoy year-round. Whether you’re new to canning or a seasoned jam enthusiast, this chokecherry jam promises to be a pantry staple you’ll crave every season.
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Recipe Information
Ingredients
- 4 cups chokecherries
- 1 cup water
- 3 cups granulated sugar
- 1 packet pectin
Instructions
Wash the chokecherries thoroughly under cold running water to remove dirt and debris.
Place the chokecherries in a large saucepan and add 1 cup of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low, and simmer the chokecherries for about 15 minutes, stirring occasionally, until the fruit becomes soft and starts breaking down.
Use a potato masher or spoon to crush the chokecherries gently, releasing their juice.
Place a fine mesh strainer or cheesecloth over a large bowl and carefully pour the cooked chokecherries into it. Allow the juice to strain through, pressing down on the pulp to extract as much liquid as possible. Discard the solids.
Measure 3 cups of chokecherry juice. If you have less, add a little water to reach 3 cups.
Pour the chokecherry juice back into the saucepan and stir in the granulated sugar. Place the saucepan over medium heat and stir until the sugar dissolves completely.
Bring the mixture to a rolling boil. Add the pectin while stirring constantly, and continue to boil for 1-2 minutes.
Remove the saucepan from heat and skim off any foam from the surface with a spoon.
Carefully ladle the hot jam into sterilized jars, leaving about a 1/4-inch headspace at the top. Wipe the jar rims clean and seal with sterilized lids and rings.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and shelf stability.
Remove the jars from the water bath and let them cool undisturbed on a towel. Check the seals after cooling: lids should not flex up and down when pressed.
Label the jars and store them in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
3771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 963.8 g | 350% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 885.7 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2381 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
