Sunday, August 19, 2012

I found this recipe on line here it makes delish jelly!
"A large amount of berries is required to make jam and jelly because the seed inside is large and the skin tough.  The process is more work than other berries because after picking, you must wash clean, and boil them hard to get juice. 
The recipe we used for our jelly is as follows:

 CHOKECHERRY JELLY (makes 12 ½ pint jars)
4 cups juice
1 box Sure Jell pectin
5 ½ cups sugar

Wash berries; put in water to cover by placing hand on top of berries.  Bring to boil; simmer until there is good color.  Berries will begin to burst.  This takes 20 minutes of boiling.  Strain through cheese cloth.  Mix Sure Jell with juice in large saucepan.  Bring to hard boil; stirring occasionally.  Add sugar and bring to boil again for one minute, stirring constantly.  Remove from heat.  Skim off foam.  Use scalded jelly jars.

Chokecherry jelly has a wonderful taste and is well worth the work.

NOTE: for many Native American tribes in the Northern Plains, chokecherries were the most important fruit in their diets.  The bark of chokecherry root was used to ward off colds, fever and stomach maladies.  Chokecherries are very high in antioxidant pigment compounds, such as anthocyanins."

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