Black/Choke Cherry Jam
black/choke cherries
water
lemon juice (1Tbsp/C of juice)
sugar (1/2 as much as juice)
low sugar pectin
place the cherries in a pan with a small amount of water and slowly bring to a simmer. simmer for a few minutes until the cherries burst and release their juices.
strain out teh liquid either through a jelly bag or use a food mill to seperate out the pits.
measure the resulting liquid and measure out about half as much sugar.
bring the juice to a boil and add the lemon juice and the pectin and bring to a boil, add the sugar and bring to a boil, boil hard for one minute.
boiling water bath process for 10 minutes.
[1-31-14]
I started with 23oz cherries harvested this summer,
I added about 1/2 cup of water.
after simmering there was about 1C of juice
I added 1 Tbsp lemon juice, 1 Tbsp pectin, and 1/2C sugar
got 3 quarter pints
could probably have used a bit more water in the beginning, this came out very dense and VERY cherry.
(inspired by: http://www.kiowacd.org/Tips_Links/chokecherry_recipes.htm
http://www.theprairiehomestead.com/2012/08/how-to-make-chokecherry-jelly-low-sugar-and-honey-variations.htmlhttp://www.theprairiehomestead.com/2012/08/how-to-make-chokecherry-jelly-low-sugar-and-honey-variations.html
http://highaltitudegardening.blogspot.com/2006/08/chokecherry-jam-recipe.html )
a personal record of my preserving adventures. Warning: Unless a recipe is taken directly from a trusted source, they haven't been tested for safety, so if you plan on trying any of them, do so at your own risk. That being said, I do try to make sure all things that I make are safe.
