|chokecherry jelly on toast . . . such a simple thing . . .|
|. . . four hours picking . . .|
|. . . cleaning and sorting . . .|
|. . . yummy bokeh . . .|
|. . . four hours cooking and preserving . . .|
12 cups chokecherries
3 cups water
Bring to a boil, reduce heat and simmer 15 – 20 minutes. Mash with potato masher. Strain through cheesecloth.
3 cups chokecherry juice
6 1/2 cups sugar
Bring to a full rolling boil – one that cannot be stirred down. Boil hard for one minute. Remove from heat and add:
2 pouches liquid Certo, stir and skim off any foam.
Pour into sterilized jars and and immediately seal with lids sterilized in boiling water, place metal ring over top and tighten lightly. The middle of the lid should quickly ‘pop’ down for a perfect seal. If not, store in refrigerator.