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Chokecherry Jam Recipe
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Remember to stir, stir, stir. Cherries and sugar can get pretty sticky and may burn to the sides of your pot.
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Add 1 cup of water to every four cups of cherries.
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Simmer over low heat until fruit is very tender.
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Use a large spoon to press the chokecherry pulp through a sieve. (Three cups of pulp make about 3 half pints of jam.)
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Add an equal amount of sugar to match the amount of chokecherry pulp.
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Put sugar/chokecherry mixture back on the stove and cook over medium heat until the sugar is dissolved.
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Cook to a temperature of 9 °F higher than the boiling point of water. *According to Aunt Lillian, this temperature check will deliver a rich flavor and thick consistency.
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Pour into hot, sterile jam jars to approximately 3/4 full.
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Seal and process in a boiling water bath for about 15 minutes.
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Give the jam 24 hours to slowly cool.
