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 1/4″ 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)