Here is the recipe for chokecherry jelly that my step-mother used. I love the section that is charred on the right-side of the paper.

Chokecherry Jelly
5 quarts chokecherries
1 cup water
3 cups chokecherry juice
1/4 cup lemon juice
1 package liquid pectin
4 1/2 cups sugar
1/4 teaspoon margarine, butter, or cooking oil

Wash and crush ripe fruit. Add water and simmer for 15 minutes. Squeeze out juice. Measure sugar into a dry bowl to be added later. Measure the juice into a 6- or 8-quart kettle. If you don't have enough juice, make it up to the exact amount with water or apple juice. Add lemon juice. Add the package of pectin and stir well. Place over high heat and bring to a boil, stirring constantly to avoid scorching. Add the pre-measured sugar and mix well. Bring to a full rolling boil (a boil that cannot be stirred down). Add the 1/4 teaspoon butter or oil and continue stirring. Boil hard exactly 2 minutes. (If you are at high altitude, you might want to think about making an adjustment here.) Remove from heat and skim off the foam. Pour into prepared glass jars and seal according to manufacturer directions.

Our chokecherries are very prolific this year, and now that I have this steam juicer, maybe I'll make some juice and think about making it into jelly. Maybe I'll just add sparkling water and drink it.



By the way, this picture makes them look big, they are the size of peas and the seed is about the size of a pea, so not much pulp. According to what I've read about the steamer, the fruit can be left on the stems, just needs to be washed, so that'd save a lot of picky preparation.