How to Make Chokecherry Jelly (low-sugar and honey variations)
 
Ingredients
  • 4 cups chokecherry juice
  • ¼ cup of lemon juice
  • 1½- 2 cups sugar OR 1½ cups honey
  • 4 t. Pomona's Pectin (like this)
  • 4 t. calcium water (included in Pomona's pectin)
Instructions
  1. Step 1: *How to Make Chokecherry Juice* If you have a juicer, use it! I don't, so I use this method:
  2. Clean, wash, and remove stems from berries
  3. Place in a large pot filled with enough water to just cover the fruit
  4. Simmer 15-30 minutes until fruit softens
  5. Use a potato masher to mash the juice out
  6. Strain through a cheesecloth-lined colander or jelly strainer
  7. Save the juice and discard pulp/pits
  8. Step 2: Mix chokecherry juice, lemon juice, and 4 teaspoons calcium water in a pot
  9. Thoroughly mix sugar or honey in separate bowl with 4 teaspoons pectin & set aside
  10. Step 3: Bring juice mixture to a boil
  11. Add pectin/sugar mixture, mix until completely incorporated, then return to a boil
  12. Remove from heat, get ready to place it in your sterilized canning jars
  13. Step 4: Fill the jars, leaving ¼" headspace
  14. Boil in a hot-water bath canner 10 minutes (add an extra minute for every 1,000 feet you are above sea level)
Recipe by The Prairie Homestead at http://www.theprairiehomestead.com/2012/08/how-to-make-chokecherry-jelly-low-sugar-and-honey-variations.html