We will pick again today as many more chokecherries are ripe.
These berries were bright red a few days ago.
I have enough jars, sugar and pectin to do four more batches. After that the juice will be frozen for use later in the winter.
My Recipe for Chokecherry Jelly
3 1/2 cups of chokecherry juice
1/2 cup of lemon juice
Add one package of pectin (Sure Jel)
Heat and stir until the mixture boils and increases in volume...after that I stir about a minute.
Add 3 1/2 cups of sugar
Bring to boil and boil for two minutes stirring constantly.
Skim foam off the top.
Pour into sterile jars, make sure the rim of the jar has no jelly on it, add a hot lid and a collar (ring) tighten up the collar on the lid but not too tight, and put into a hot water bath with water covering the jars and boil for 5 plus minutes.
It has been my experience that one small batch at a time is the way to make jelly. I enlist Far Guys help to put lids on the jars, then he lifts them into the hot water bath...he keeps the hot water bath going and the small pan with the hot lids ready for me. AND gets something for me if I have forgotten it!
I set out everything I will need...sugar is pre measured and in a bowl...bowls are set out for the skim and for a resting place for my measuring cup that I use to fill the jars. I usually cover the counter tops with towels...cause I am messy...the making jelly part took about two hours. I wash my pan and all the utensils used after every batch. Far Guy was a gem and helped with final clean up.