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 in small batches as follows : 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.