Homemade Chokecherry Jelly
We’ve only been homesteading a few years, but one of the first skills we learned was how to preserve food. We’ve put up apple jelly, strawberry jelly, apple butter, and more. Store-bought jelly can’t compare with the taste of homemade. After taste testing many types of homemade jelly, we have to say chokecherry is by far our favorite.
The chokecherry (Prunus virginiana) is a large shrub or small tree, usually found growing in small clusters. Fruiting bushes typically measure 1 to 3 inches in diameter and 8 to 15 feet tall. Exceptionally large specimens may reach 40 feet in height and a foot in diameter. Fruit is occasionally produced by plants that are only 3 feet tall. Chokecherries bloom in late spring, when the leaves are nearly fully grown. Raw fruit is extremely tart, so the kids won’t eat it all before some kitchen magic happens.
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 fresh chokecherries into a large stockpot. Fill the pot with water to cover just the berries. Boil for 15 to 20 minutes, or until the chokecherries are soft. Chokecherries will turn bright-red when they’re cooked.
While the fruit boils, place a piece of cheesecloth over a large nonreactive bowl. When the berries are fully cooked, spoon them into the cheesecloth and allow their juice to collect in the bowl
