How to Make Chokecherry Jam. Chokecherries are small dark redtopurple

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Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars.

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Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here. Measure 4 cups juice into a large pan. Stir in calcium water and lemon juice. Mix sugar and pectin in a separate bowl.

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Ingredients. 3 1/2 cups Cherry Juice; 7 cups Sugar; 2 pouches of Pectin (or whatever your pectin box says) Instructions. Make the cherry juice by boiling the cherries for half an hour and running through a food mill and jelly bag.

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Bring water (enough to cover jars) to a roiling boil in the canning pot. Carefully place the filled jars in the boiling water, leaving at least ½ inch space between jars. Process the Cherry Pepper Jam in boiling water for 10 minutes, then turn off heat. Leave the jars in hot water for 5 minutes.

How to Make Chokecherry Jam. Chokecherries are small dark redtopurple

Step 2: Add cleaned chokecherries to a large saucepan. Cover with six cups of water. Bring to a boil over medium-high heat, then simmer, uncovered, over low heat, for 30 minutes. Smash the fruit to release the juice and strain the liquid through a fine strainer, jelly bag, or a few layers of cheesecloth.

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Secure the lids with a band and place the jars in the canner. Process the jars in boiling water for about 10 minutes. After 10 minutes, turn off the heat and let the jars remain in the canner for 5 minutes before removing them. Remove the jars and leave them undisturbed for several hours. and let the jars cool down.

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Strain through a cheesecloth-lined colander or jelly strainer. Save the juice and discard pulp/pits. Step 2: Mix chokecherry juice, lemon juice, and 4 teaspoons calcium water in a pot. Thoroughly mix sugar or honey in separate bowl with 4 teaspoons pectin & set aside. Step 3: Bring juice mixture to a boil.

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Place in a large sauce pan with 1 c. water. Simmer for 10-15 minutes, until chokecherries are soft. Mash chokecherries with a potato masher. Place chokecherries in a jelly bag to strain juice. Measure 3 c. juice, adding a little of water if necessary to make exactly 3 cups. Combine chokecherry juice, lemon juice, and pectin in a large sauce pan.

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Directions. To make homemade chokecherry jelly, begin by preparing the juice. First, wash the chokecherries carefully, making sure to remove stems and any leaves you accidentally picked. Pour the.

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Making the wild chokecherry jelly. Pour 3 1/2 cups juice into a large kettle. It will boil up considerably, and to prevent the jelly from boiling over, you must add a teaspoon of butter. ( If you need it dairy-free, you can omit the butter and just use a very large kettle. Add the lemon juice and pectin.

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Making the jelly: Prepare your jars and lids. Jars need to be very clean. The lids with the seal should be placed in a pan and have boiling water poored over them to help sterilize. Keep the lids in the hot water until used. Measure 3 1/2 cups prepared chokecherry juice into a 6-8 qt. pot.

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Place peppers and dark cherries in a food processor. Process until fairly well chopped. Put mixture into a large pot and add the sugar, mix well. Bring mixture to a roiling boil, stirring frequently. Once roiling boil is reached, let boil for 1 minute. Temporarily remove from heat and add the liquid pectin, stir.

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Place a lid on the pot and bring to boil. Reduce heat to low and simmer for 10-15 minutes. Using a potato masher or large spoon, mash the berries to help release the juices. Turn off the heat, cover and let it cool. Once cool, strain it through a fine mesh sieve or cheesecloth. I like to use a spoon and press the berries in the sieve to press.

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Bring the cherries to a simmer over high heat. Turn the heat to low, cover and cook for 20 minutes. Meanwhile, put the pectin in a bowl, add sugar, salt, and mix well. Strain the chokecherry juice, squeezing the juice from the cheesecloth to get as much juice as possible. You can dehydrate the pits and flesh if you like.

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Steps for extracting juice. When extracting juice for pectin-added jelly use ripe chokecherries. Wash the fruit in cool running water. Add water to cover the chokecherries. Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 15 minutes, or until soft. Cool and strain through cheesecloth or a damp jelly bag.

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Combine all ingredients in a large pot. Boil for 5 minutes, stiring constantly. Turn off heat and remove as much foam as possible. Transfer liquid to jars leaving 1/4 inch headspace. Clean any spills and secure lids. Boil for 10 minutes (15 if you live in a higher altitude) Remove and let sit for 24 hours.