Recipe for chokecherry juice for jelly

Isabel D. Wolf and William Schafer

Jelly is made of juice and sugar. A gel structure is going to be achieved only when the mix contains sufficient pectin. Frequently commercial pectin will be included to obtain this preferred structure. Extraction of juice in the fruit is the initial step within the preparation of fruit jelly.

1. When removing juice for pectin-added jelly use ripe chokecherries.*
2. Wash the fruit in awesome flowing water.
3. Add water to pay for the chokecherries.
4. Provide a boil inside a covered stainless or enamel kettle after which simmer for fifteen minutes, or until soft.
5. Awesome and strain through cheesecloth or perhaps a moist jelly bag.
6. 1 lb of chokecherries can give near to 2 cups juice.

* When removing juice from chokecherries, Don't crush the seeds. These seeds have a cyanide-developing compound that may cause illness or dying if eaten in considerable amounts.

Chokecherry Jelly Recipe

• 3 cups chokecherry juice
• 6 1/2 cups sugar
• 1 box (2 pouches) liquid pectin
• ¼ teaspoon almond extract (optional)

Pour juice into large heavy saucepan. Add sugar and stir to combine. Place over high temperature and produce to some boil, stirring constantly. Stir in pectin. Provide a complete, moving boil and boil challenging for one minute, stirring constantly. Remove from heat. Stir and skim off foam for five minutes. Add almond extract. Pour jelly into hot, sterilized half-pint or pint jars to at least oneOr4 inch of top. Seal with two-piece canning covers. Process inside a boiling water bath. See chart below.

* Using paraffin is not suggested. Minnesota Extension advises using two-piece covers.

Processing Amount of time in a Boiling Water Canner for Jams and Jellies