I love Choke Cherries. These wild little bright red cherries, that grow in clusters make amazing jelly. In Minnesota we do not often have a good crop of choke cherries. I was so happy when my husband found a bush that we had overlooked on our property that had quite a few. We picked half a gallon of cherries.

After picking and cleaning the cherries. I put them in a gallon size ziploc bag and tossed them in the freezer. I had two reasons for this. First I have several children and they will eat anything that they can. Secondly I think the freezing and thawing makes the fruit juicier.

The night before I made jelly i took them out of the freezer, placed in the refrigerator and told everyone that they were not allowed to touch the cherries.

Choke Cherry Jelly Recipe
1/2 Gallon Choke Cherries
3 Cups Water
6 Cups Pure Cane Sugar ( I do not use honey with choke cherries)
8 TBSP Pectin (I do not use low sugar pectin with choke cherries)

When making choke cherry jelly I find it works best to use traditional pectin and real pure cane sugar. This can be a tricky jelly to make. Ask around and most people who have had choke cherry jelly can tell you about “Bad” jelly ☺

Add Cherries and water into a small stock pot and bring to boil.  Boil for about 10 minutes, stirring and squashing the fruit.

I used my Kitchen Aid Mixer with the fruit and vegetable strainer attachment.  You can also pour the fruit into a jelly bag and let drip.  By using the mixer attachment my juice had pulp in it.  Which I prefer I think it gives more flavor.

I enjoy playing with utilizing my kitchen toys equipment. This is a fun one to use.  You pour the fruit in the top, juice and all.  Let the juice cool off some so you do not burn yourself. The juice comes out one side and as my kids say it poops put all the other stuff.

Measure the juice  you need 5 cups.  If you do not have enough add water or  real cherry juice to make 5 cups. Add Juice and pectin to stock pot and bring to a boil.  Once juice is boiling add all the sugar and stir well.  Bring back to a boil, I use my thermometer you want it to reach 220°F. This process always seems like it takes forever.  However, it is very important for a good jelly set.  If you do not get hot enough you will have choke cherry syrup.

Once you have reached 220° you are ready to transfer to jars and seal.  The size of jar is really your choice.  I like half pints for special jellies and jams and pints for everyday jams and jellies.

This is how you process jellies and jams.

1. LADLE hot jelly/jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.

2. PLACE filled jars in canner, ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.

3. PROCESS jars for 10 minutes.

4. REMOVE jars and cool. Lid should not flex up and down when center is pressed.

This recipe made 7 1/2 half pints. I always seem to have 1/2 a jar of jelly or jam. I process it along with the rest of the batch. This becomes our sample jar.

We sampled the choke cherry jelly with fresh homemade biscuits and it was amazingly delicious.