5 cups, Chokecherry juice; 7 cups, Sugar; 1 package, Powdered pectin; Yield: Half-pint jars. Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. A standard “simple syrup” uses a 1:1 ratio, and that’s what you’ll likely won’t if you’re using this chokecherry syrup to make fancy cocktails. Add boiling water to them and keep aside for 3 days. Ingredients. Distill the essence of the chokecherries for use in making the various recipes on page XX. Use equal amounts of juice and sugar to make the jelly. Mash the chokecherries. Directions: Combine juice, sugar and pectin in a large kettle. 4 cups chokecherry juice; 3 cups sugar; Place whatever amount of chokecherries you have in a pot, cover just barely with water, bring to boil and simmer till the berries are soft. 4 cups chokecherry juice; 3 cups sugar; Place whatever amount of chokecherries you have in a pot, cover just barely with water, bring to boil and simmer till the berries are soft. 3.Thoroughly mix the sugar or honey in a separate bowl with the Pomona’s Universal Pectin. Apple-Chokecherry Sauce Let cool a few minutes. 1 ½ qt. Once at a boil stir in your sugar, making sure that you constantly stir for a full two minutes, your juice will start to thicken. Add lemon juice. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. This type of wine is appropriate for red meat dishes, as well as tart desserts. Pour hot mixture immediately into hot, half-pint jars, leaving ¼-inch headspace. 4 cups of sugar . Directions: 1. Recipe #3 Chokecherry Jelly Recipe. The lemon juice is to help ensure the jelly firms up; without it, you can’t be sure your chokecherry juice is acidic enough on its own. Sugar Quantity ~ I use 2 parts juice to 1 part sugar for chokecherry jelly, and that's how the yield on this recipe was tested. Add sugar and boil hard for 1 minute. Simmer on medium-low heat 15 min., stirring occasionally. At SG 1.030 take out pulp bag, squeeze out all juice and siphon into a glass fermenter. Place prepared cherries in jelly bag; hang and let drip into bowl until dripping stops. This is my own recipe for jelly, using powdered pectin, with the juice/sugar ratio I like. Measure your juice and add 1/2 cup to 1 cup of sugar for every cup of juice. Bring to a rolling boil for about 15 minutes. Press gently. Ingredients. The remains (pits and pulp) can then be thrown away.). Bring to a boil, cover, and simmer for 30 minutes. CHOKECHERRY SYRUP WITH ADDED PECTIN. Bottle the liquid, seal and keep it for aging. Put in sterilized jars and seal with lids. Chokecherry Jelly If you can't get your hands on chokecherries, this pie works equally well with blackberries. • Basic Chokecherry Juice Preparation Throughout New Mexico, from Cimarron Canyon to the Manzanos, families forage for the wild cherry, one of the most widespread edible and medicinal native plants in North America, found throughout New England, along the Appalachian Trail and the Eastern Seaboard and into Missouri, Kansas, Iowa, New Mexico, and Colorado. Bring to a boil and cook until mixture coats a metal spoon (similar to the way gravy coats a … Bring to a boil and cook until mixture coats a metal spoon (similar to the way gravy coats a … If you’re making multiple gathering trips, chokecherries can be stored in fridge or freezer until you’re ready to work with them. The Chokecherry is a species of bird cherry native to North America and whose scientific name is Prunus virginiana. 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