How to Make Homemade Chokecherry Jelly

Chokecherry jelly is made from the ripe fruit of the chokecherry tree. These short trees grow wild along roadsides across much of rural America, providing tiny red cherries for hungry birds. Early American women eagerly picked the tree bare to make chokecherry juice that was made into jelly. Although a bit tart, chokecherries make a delicious jelly with a distinctive wild flavor.

Days Gone By: Jelly Making Through the Eyes of a Child

As a child, I looked forward to jelly making, as it was always and exciting time of year. Gathering wild chokecherries was an adventure that involved the whole family. Although I was allowed to help with picking the chokecherries, once we returned home, I was relegated to watching as my mother scurried to make a batch of fresh jelly.

I eagerly awaited the moment when she would open the cupboard door, tie a string to the knob and suspend the fruit-filled bag over the counter to drip. Although she cautioned all who were in hearing range not to squeeze the bag, we waited silently for the opportunity to get our fingers on that sweet sticky bag.

Once the juice had been gathered and the jelly was made, I waited anxiously to see her perform her magic. I watched in awe as she ladled melted paraffin on the top of the jelly and it slowly hardened to form a thick white coat over the top.

Each year, I asked her why. Each year the answer came. "To seal the jelly to keep it fresh for winter."

As I grew older, she no longer sealed her jelly with paraffin. Instant-seal lids that sealed themselves when the jars were heated in a boiling water bath had eliminated the need for paraffin.

I suppose that sealable jars with shiny lids arrived when my interest in jelly making had waned. Perhaps I was off to school or involved in more grown-up play. I don't remember the time or place, but I sense that eliminating the magical paraffin was the beginning of my farewell to the excitement over the yearly ritual of jelly making.

Preparing Chokecherries for Jelly Making

Gather chokecherries once they have ripened and turned red. Berries darken as they ripen and may be nearly black. The Montana State University Extension recommends including some green chokecherries with the ripe cherries, as they contain more pectin and improve the texture of the jelly.

Wash the chokecherries in cold water and discard any leaves or stems.

Making the Chokecherry Juice

Place the chokecherries in a medium pan and barely cover with water. Bring to a rapid boil. Reduce heat and simmer for 15 minutes until the berries are soft. Some sources recommend crushing the berries prior to cooking, but the University of Minnesota Extension Office warns that chokecherry pits contain a "cyanide-forming compound" and can cause illness if crushed.

Place the cooked chokecherries in a damp jelly bag or a double layer of cheesecloth. Secure the top and suspend the jelly bag over a bowl to drip. Do not squeeze the bag as this causes jelly to be cloudy.

Making the Chokecherry Jelly

Combine 3 cups of the chokecherry juice with 6 ½ cups of white sugar in a medium saucepan. Bring to a rapid boil. Stir in one bottle of liquid pectin. Boil for 1 minute, stirring constantly. Remove from heat.

Skim the foam off the top of the jelly with a soup skimmer or slotted spoon.

Pour the jelly into hot sterilized jars and seal. Process in boiling water bath for 6 minutes.

Remove jelly jars from the boiling water bath with tongs. Place on a folded towel in a draft-free area to cool.

Listen for the "pop" as jar lids seal. Test the seal by pressing down on the center of the lid. If the center of the jar lid pops back when depressed, the jar is not sealed. Store unsealed jars in the refrigerator.

Store jelly in a cool, dark area for winter use.

SOURCES:
Montana State University Extension: Chokecherry Recipes.
University of Minnesota Extension Office: Canning and Freezing Wild Fruits