From tree to table

chokecherry jelly on toast . . . such a simple thing . . .

. . . four hours picking . . .

. . . cleaning and sorting . . .

. . . yummy bokeh . . .

 . . . four hours cooking and preserving . . .

. . . well, maybe not so simple . . . but definitely worth it . . .

I just had to laugh when I found out that my grandchildren call this 'Gramma Jamma'

Chokecherry Jelly

Make juice:
12 cups chokecherries
3 cups water

Bring to a boil, reduce heat and simmer 15 - 20 minutes. Mash with potato masher. Strain through cheesecloth.

Jelly

Combine:
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.






Linking up to Full Plate Thursday at Miz Helen's Country Cottage
Home Sweet Home at The Charm of Home

leaves and loop-da-loop artwork by Anna Aspnes