Grandma’s Chokecherry Jelly
Chokecherry jelly has been a staple in my family as long as I can remember. My mom would tell me she hated anything made with chokecherries because of all the times grandma made her go picking them in the wild. And yet as an adult she never passes up a chance to pick free chokecherries – and neither do I!
Maybe we have it easier today, since I never have to go forage for these berries in the wild. They are so common as ornamentals in urban areas and as windbreaks and shelterbelts in rural areas that it is easy to find a source. I remember my grandma telling me that chokecherries were used extensively by Native Americans and early pioneers for food, medicine, and dye.
One of the most basic chokecherry recipes I have is for chokecherry jelly. Chokecherry juice, lemon juice, sugar, and pectin is all that is needed to create a delicious jelly. The tartness of the chokecherries pairs perfectly with the sweetness of the sugar, creating a unique and addictive flavor.
Chokecherry jelly has become more than just a family tradition for me; it holds a special place in my heart as a connection to my mom and grandma, as well as my great-grandmother who was a homesteader in northern Alberta. It’s a reminder of the resourcefulness and creativity of our ancestors in utilizing what was available to them.
Grandma’s Chokecherry Jelly
15
minutes10
minutes8 – 250 ml jars
Ingredients
3 1/2 cups chokecherry juice
1/3 cup lemon juice
5 cups sugar
1 box pectin
Directions
- In a large pot (6 quart or larger), combine the chokecherry juice, lemon juice, and pectin.
- Place the pot over medium-high heat and stir constantly. Bring the mixture to a full rolling boil that cannot be stirred down.
- Once boiling, add the sugar to the pot. Stir the mixture continuously and bring it back to a full rolling boil.
- Allow the mixture to boil while stirring for 1 minute.
- Remove the pot from the heat. Continue stirring the jelly for about 1 more minute or until most of the foam has dissipated.
- Use a canning funnel and ladle to carefully pour the hot jelly into clean jars. Leave about a 1/4-inch headspace at the top of each jar.
- Wipe the rims and edges of the jars with a clean, damp cloth to remove any spilled jelly.
- Place the lids on the jars and screw the bands on until they are finger-tight.
- Place the jars in a large pot of boiling water, ensuring they are completely submerged with at least 1 inch of water over the top. Bring water back to a boil and process for 10 minutes.
- Remove the jars from the water bath using a jar lifter or tongs and place them on a towel on your countertop. Allow the jars to cool undisturbed for 12-24 hours.
- After cooling, check that the lids have sealed by pressing down in the center. If the lid pops back, it’s not sealed and should be refrigerated and used first.
- Label your jars with the date and store in a cool, dark place.
Notes
- When boiling the jelly-sugar mixture, it will foam up a lot – even to the point of spilling over the edges of the pot. This is why bigger pots are better for this recipe! Pay close attention while boiling and briefly remove the pot from the heat to lower the level of foam if necessary.
