I was rummaging though the pantry this afternoon and realized that I never did share my chokecherry recipe last fall! My apologies!
I remember eating chokecherries as a child as we had a bush in the backyard of one of the houses that we lived in. I could barely stand the intense tart flavor but they were addictive and I liked the way they made the inside of my mouth feel.
Last summer, while restoring the Zen deck, I heavily pruned a large bush that grows through the center of it and was delighted to discover that it was a chokecherry bush! B spent hours picking these berries from the roof in the late afternoons and I made jelly from them. One batch was picked and made in early August and the other in late August. It is interesting to note the difference in color, with the earlier batch a cherry red and the later batch almost a deep purple.
Both batches did not set properly but that is fine with me as I will be using these taste syrups for pancakes, waffles and crepes. They will also be nice added to soda water for a fruity bubbly Italian Soda.
3 lbs chokecherries
3 cups water
3 cups prepared juice
6-½ cups sugar (or less if you like it less sweet)
6 ounces (170 grams) liquid pectin
Combine chokecherries and water in a large pot. Heat on medium-high until it comes to a boil/ Boil slowly for 15 minutes stirring occasionally. Pour berries and juice into a jelly bag in a bowl. Tie the bag above bowl or place bag in food mill or large sieve so the juice will drain into the bowl.
Combine reserved juice and sugar in a large pot. Stir over fairlt high heat until it comes to a boil.
Stir in pectin, continuing to stir as it comes to a full rolling boil. Boil hard for 1 minute. Remove from heat. Skim off foam and pour quickly into hot sterilized jars to within ¼ inch of the top. Seal. Makes 6 half pints. Enjoy!
Pare, J. (1994). Company’s Coming: Preserves. Edmonton, AB: Company’s Coming Publishing Limited.