Chokecherry Jelly
Chokecherry Jelly offers a sweet, tart flavor with a vibrant red hue, perfect for spreading on toast or as a condiment for hearty breakfasts and desserts. Suits fruit lovers and canners.
Ingredients
- 1 quart chokecherry juice
- 5 cups sugar ⓘ
- 1 package Sure-Jell
Instructions
- Mix chokecherry juice, sugar, and Sure-Jell together and bring to a full rolling boil.
- Boil for 5 minutes.
- Skim off the foam or jell.
- Pour the hot jelly into clean, hot jars.
- Pour melted wax over the top and seal with lids.
Tips & Substitutions
For the best results, ensure your chokecherry juice is freshly made and strained to avoid bitterness. If you don't have Sure-Jell, you can substitute with another fruit pectin, but cooking times may vary. Adding a splash of lemon juice can enhance the flavor and help with the setting. This jelly pairs beautifully with toast, biscuits, or even as a glaze for meats. Browse more American recipes for similar preserves.
Serving Suggestions
Chokecherry jelly is delicious spread on toast, scones, or pancakes. It can also be used as a topping for desserts like cheesecake or ice cream. Consider serving it alongside a cheese platter or with charcuterie for a delightful contrast. It complements savory dishes, especially when paired with venison or duck, adding a sweet-tart flavor.
Storage & Reheating
Store the sealed jars of chokecherry jelly in a cool, dark place. Once opened, keep the jar in the refrigerator and consume within a month for optimal flavor. To reheat, gently warm the jelly in a saucepan over low heat until it reaches a spreadable consistency, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chokecherry Jelly contains roughly 282 calories, with 6g protein, 71g carbohydrates, and 1g fat. It is an excellent source of vitamin C (121% of the Daily Value) and dietary fiber (47% of the Daily Value), and a good source of potassium and protein. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chokecherries instead of fresh?
Yes, frozen chokecherries can be used to make jelly. Thaw them first and strain to extract the juice. Ensure that they are well-drained to avoid excess water, which can affect the jelly's setting.
How can I tell if my jelly has set properly?
To check if your jelly has set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn't run back together, it's set. If it's too runny, you can reprocess it by adding more pectin and boiling again.
What should I do if my jelly is too sweet?
If your jelly is too sweet, consider balancing it with a bit of acidity. You can add a small amount of lemon juice or even a splash of vinegar when serving to cut through the sweetness. Unfortunately, once cooked, you can't adjust the sweetness of the jelly itself.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).