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About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this recipe at least 15 times over the last four or five years. Since I pick my own chokecherries, and prefer a soft set jelly, I have found if I add 1/2 cup more juice than the recipe calls for but keep the other ingredients the same, it jells quite well but remains a soft set.I also cook the cherries first and then crush them. (much easier that way). I also make a pancake syrup by using the juice, water, lemon and boiling slowly for about 45 minutes to thicken. This sells quite well at craft fairs.
This is a good recipe and I used it twice. But , the second time I used it I cooked the fruit and put them through a food press. This seemed to go much quicker then trying to crush the fruit before cooking.