How to Make Chokecherry Jelly (low-sugar and honey variations

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 4 tsp Pomona's pectin
  • 1 1/2 cups Sugar

• Liquids

  • 4 tsp Calcium water

• Other

  • 4 cups Chokecherry juice

Found on theprairiehomestead.com

Description

Ingredients

• 4 cups chokecherry juice
• ¼ cup of lemon juice
• 1½- 2 cups sugar OR 1½ cups honey
• 4 t. Pomonas Pectin (like this)
• 4 t. calcium water (included in Pomonas pectin)

Directions

• Step 1: *How to Make Chokecherry Juice* If you have a juicer, use it! I dont, so I use this method:
• Clean, wash, and remove stems from berries
• Place in a large pot filled with enough water to just cover the fruit
• Simmer 15-30 minutes until fruit softens
• Use a potato masher to mash the juice out
• Strain through a cheesecloth-lined colander or jelly strainer
• Save the juice and discard pulp/pits
• Step 2: Mix chokecherry juice, lemon juice, and 4 teaspoons calcium water in a pot
• Thoroughly mix sugar or honey in separate bowl with 4 teaspoons pectin & set aside
• Step 3: Bring juice mixture to a boil
• Add pectin/sugar mixture, mix until completely incorporated, then return to a boil
• Remove from heat, get ready to place it in your sterilized canning jars
• Step 4: Fill the jars, leaving ¼ headspace
• Boil in a hot-water bath canner 10 minutes (add an extra minute for every 1,000 feet you are above sea level)