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jar of homemade chokecherry jello

Chokecherry Jelly & Syrup

This chokecherry jelly and syrup recipe captures the tart, rich flavor of wild chokecherries. Made with fresh-picked berries, and sugar, this old-fashioned recipe is perfect for toast, pancakes, waffles, or drizzling over desserts. It’s a great way to preserve summer’s bounty for year-round enjoyment
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Prep Time 1 hour
Cook Time 20 minutes
Canning Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 5 half pint jars
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Cups Chokecherry Juice
  • 1 Box Powered Pectin (57gms)
  • 4 Cups Sugar

Equipment

  • Jelly Strainer
  • Large Pot
  • Half Pint Jars with lids and rims
  • Water Bath Canner and Supplies

Method
 

  1. Prepare jars by sterilizing and fill canner with water turn on medium/high heat to get to temperature.
  2. Take 4 cups of the chokecherry juice and add to a medium sized pot.
  3. Add one package powdered pectin (57g) to the juice.
  4. Stir to dissolve and bring to a rolling boil for 1 minute. (if making chokecherry syrup skip you don't add the pectin just sugar))
  5. Add the 4 cups of sugar all at once, constantly stirring bringing mixture back up to a roiling boil.
  6. Boil for exactly 1 minute, remove from heat and ladle hot jelly into jars leaving 1/4" headspace.
  7. Wipe rims, apply lids finger tip tight, and process in a water bath canner for 10 minutes.
  8. Once processing is done remove from canner and let cool. Check seals. It can take the pectin up to 48 hours to set and make the jelly.

Notes

How to make chokecherry Juice
To make  4 cups of chokecherry juice, place 7-9 cups of chokecherries to a large pot, add 2 cups of water. Simmer for 20-25 minutes. Strain in bowl using a jelly strainer. or cheese cloth and colander.