Chokecherry Jelly
Comments: Chokecherries, sharp in flavor, are best used in jelly or jam to be served on slices of toasts.
Chokecherries are the fruits of a wild cherry tree native to North America, that grow wild in Saskatchewan, Canada.
  • 1 gallon [3 3/4 L] chokeberries [good measure]
  • Water
  • 5 cups [1 kg] sugar
  • Hot sterilized jars and lids
  • Stem fully ripe chokecherries; clean, rinse then transfer chokeberries into a kettle.
  • Add enough water so you can see it between the berries.
  • Cook until well done.
  • Squeeze out the juice.
  • If not quite enough for 5 cups [1.125 L], add water.
  • Make jelly as follows in small batches of 5 cups [1.125 L] juice.
  • Boil for 20 minutes.
  • Measure sugar in a pan and heat in oven.
  • Add warm sugar to juice and boil until it falls in sheets instead of drips off a spoon.
  • Pour into hot sterilized jars, and seal.