Chokecherry Delight: Jelly

Try this tasty sweet on toast

By Sharon Niederman
August/September 2002
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Makes 6 jars

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This Certo gelatin recipe was used by Eloise Henry of Raton for at least fifty years.

• 3 cups prepared chokecherry juice
• 6 1/2 cups sugar
• 2 pouches (6 ounces) Certo gelatin

1. Add the juice to the sugar. Mix well.

2. Stir constantly on high heat. Bring to a full rolling boil that continues boiling while you stir.

3. Add the Certo all at once while you keep stirring. Bring to a full rolling boil again.

4. Allow to boil for 1 minute.

5. Remove from the heat.

6. Skim off the foam.

7, Pour the hot liquid through a funnel into sterilized jars placed on a tray.

8. Seal and store.

Click here for the original article, Chokecherry Delight.

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