Chokecherry Jelly

By Hklbrries

Ingredients

• 2 cups chokecherry juice
• 1 cup apple juice
• 1/4 cup bottled lemon juice
• 6 1/2 cups sugar
• 6 ounces liquid pectin
• Other Wild Products

Details

Servings 6

Preparation

Step 1

Sterilize pint or half-pint canning jars and prepare lids. Open liquid pectin pouches and stand upright in a cup or glass. Combine chokecherry juice, apple juice, lemon juice and sugar in a saucepan. Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam. Immediately pour jelly into hot canning jars, leaving ¼ inch head space. Wipe jar rims and cover with prepared two-piece lids. Process 5 minutes in a boiling water bath.

Stanek, S. and B. Butcher. 2003. Collecting and Using Alaska’s Wild Berries and Other Wild Products, FNH-00120. Fairbanks, Alaska: University of Alaska Fairbanks Cooperative Extension Service