Chokecherry Jelly
Capture the vibrant essence of late summer with homemade Chokecherry Jelly, a deliciously tart and sweet preserve that celebrates the unique flavor of these wild berries. This recipe is perfect for preserving the seasonal bounty, using only four simple ingredients—ripe chokecherries, water, sugar, and powdered fruit pectin—to create a jewel-like spread with a silky, clear consistency. Featuring a step-by-step process of extracting fresh juice, this recipe ensures every jar is packed with bold, natural flavor, ideal for spreading on toast, pairing with cheese, or adding a tangy twist to desserts. With just an hour of active time and a bit of canning magic, you'll have six glorious jars of homemade jelly that can be enjoyed year-round. Whether you're a beginner or seasoned at DIY preserves, this Chokecherry Jelly recipe is a must-try for its unmatched taste and simplicity!
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Recipe Information
Ingredients
- 4 cups chokecherries
- 1.5 cups water
- 4.5 cups sugar
- 1 packet powdered fruit pectin
Instructions
Rinse the chokecherries thoroughly under cold water to remove any dirt or debris.
In a large saucepan, combine the chokecherries and water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for 15 minutes, stirring occasionally and gently crushing the berries to release their juice.
Once the berries have softened and released their juice, pour the mixture through a jelly bag or cheesecloth into a bowl to strain out the pulp. Let it drip naturally for about 2 hours or longer, avoiding pressing or squeezing to keep the jelly clear.
Measure out 3 cups of chokecherry juice (add water if necessary to reach 3 cups) and pour it into a large saucepan.
Add the powdered fruit pectin to the juice and stir to dissolve. Heat the mixture over medium-high heat, stirring constantly, until it comes to a full rolling boil.
Add the sugar all at once and stir until it completely dissolves. Bring the mixture back to a full rolling boil that cannot be stirred down, then boil hard for exactly 1 minute, stirring constantly.
Remove the saucepan from the heat and skim off any foam that forms on the surface using a spoon.
Immediately ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth and screw on the lids tightly.
Process the jars in a boiling water bath canner for 10 minutes (adjust for altitude if necessary). Remove the jars and let them cool completely on a towel or rack.
Check the seals once the jars are cool. Properly sealed jars can be stored in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
5104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 1288.3 g | 468% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 1183.9 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2399 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.
