Recipe - Chokecherry Jelly

5 cup Chokecherry juice
Water
4 cup Sugar

Pick chokecherries while still red (not ripe). Wash, pick over and put
through meat grinder. This will break open about 1/3 One half of the pits.

Cover with water and simmer, stirring gently for 15 20 minutes. Strain
through bag.

For every 5 cups juice, add 4 cups white sugar and boil till it sheets.
Skim, pour in sterilized jars and seal at once, or cool and seal with wax.
Keep in a cool dark place.

If berries are overripe, you will have to use Certo.

Source : Women of Unifarm Cook Book

Formatted for MasterCook and submitted to Kitmailbox by Hallie du Preez.

Recipe by: Women of Unifarm Cook Book Posted to KitMailbox Digest by Buddy
or Hallie buddy@connect.ab.ca on Sep 02, 1997