This recipe requires 3 1/2 cups of chokecherry juice. If using a steam juicer for extraction, you may add up to 3/4 cup of water to extracted juice (adding water is not required though).
Course Canning
Cuisine American
Keyword canning, chokecherry, jelly
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Servings 78 oz. jars
Calories 9kcal
Ingredients
3 ½c.chokecherry juice
1pkgSure Jell, Original
5 c. granulated sugar
½tsp.butter
1tsp.almond extract
Instructions
Measure out and pour your chokecherry juice into a large saucepan.
Bring juice to a hard boil.
Add pectin to juice, stirring constantly. Boil for 1 minute.
Add sugar and butter, boil for 1 minute.
Remove the saucepan from the heat and mix in the almond extract (optional flavoring).
Skim the foam off the top of the jelly and pour into jars.