- 6
Ingredients
- 2 cups chokecherry juice
- 1 cup apple juice
- 1/4 cup bottled lemon juice
- 6 1/2 cups sugar
- 3 ounces liquid pectin
Preparation
Step 1
Sterilize pint or half-pint canning jars and prepare lids. Open liquid pectin pouch 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. Immediately pour syrup into hot canning jars, leaving ¼ inch headspace. 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