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    Jelly and Jam Recipes

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    Chokecherry Jam Recipe

     

    1. Remember to stir, stir, stir. Cherries and sugar can get pretty sticky and may burn to the sides of your pot.

    2. Add 1 cup of water to every four cups of cherries.

    3. Simmer over low heat until fruit is very tender.

    4. Use a large spoon to press the chokecherry pulp through a sieve. (Three cups of pulp make about 3 half pints of jam.)

    5. Add an equal amount of sugar to match the amount of chokecherry pulp.

    6. Put sugar/chokecherry mixture back on the stove and cook over medium heat until the sugar is dissolved.

    7. 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.

    8. Pour into hot, sterile jam jars to approximately 3/4 full.

    9. Seal and process in a boiling water bath for about 15 minutes.

    10. Give the jam 24 hours to slowly cool.

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