Ready to dive into the world of homemade jams? This chokecherry jelly jam recipe is your ticket to a sweet, tangy spread that’ll elevate your breakfast game. Let’s get jammin’!
Why This Recipe Works
- Chokecherries bring a unique balance of sweetness and tartness, making this jam stand out from the crowd.
- Simple ingredients let the natural flavors of the chokecherries shine through.
- Perfect consistency every time, thanks to precise cooking temperatures.
- Great for beginners and seasoned jam makers alike.
- Customizable with various spices and sweeteners to suit your taste.
Ingredients
- 4 cups chokecherries, washed and stems removed
- 1 cup water
- 4 cups sugar
- 1 package (1.75 oz) powdered pectin
- 1 tbsp lemon juice
Equipment Needed
- Large pot
- Wooden spoon
- Jar lifter
- Canning jars with lids
- Cheesecloth or jelly bag
Instructions
Step 1: Prepare the Chokecherries
Start by washing the chokecherries thoroughly under cold water. Remove any stems or leaves. In a large pot, combine the chokecherries and water. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, until the berries are soft and the liquid is vibrant.
Step 2: Strain the Juice
Once the berries are soft, strain the mixture through a cheesecloth or jelly bag into a bowl. Let it drip for at least 2 hours to extract all the juice. Do not squeeze the bag, as this can make the juice cloudy.
Step 3: Cook the Jam
Measure out 3 cups of the strained juice and return it to the pot. Add the lemon juice and pectin, stirring well. Bring the mixture to a full rolling boil that cannot be stirred down. Add the sugar all at once, stirring constantly. Return to a full boil and boil for exactly 1 minute.
Step 4: Test for Doneness
To test if the jam is ready, place a small amount on a chilled spoon. If it gels as it cools, it’s done. If not, cook for another minute and test again.
Step 5: Can the Jam
Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, place the lids on, and screw the bands until fingertip-tight. Process in a boiling water bath for 10 minutes to seal.
Tips and Tricks
For the best results, use ripe chokecherries for maximum flavor. If you prefer a smoother jam, you can blend the strained juice before cooking. Always sterilize your jars and lids to prevent contamination. For a spicier version, add a cinnamon stick or a few cloves during the cooking process. Remember, patience is key when straining the juice to ensure clarity.
Recipe Variations
- Add a splash of vanilla extract for a deeper flavor profile.
- Mix in other berries like raspberries or blackberries for a mixed berry jam.
- Use honey instead of sugar for a natural sweetener option.
- Incorporate a bit of orange zest for a citrusy twist.
- For a lower sugar option, use low-sugar pectin and reduce the sugar accordingly.
Frequently Asked Questions
Can I use frozen chokecherries?
Absolutely! Frozen chokecherries work just as well as fresh. Just make sure to thaw them completely before starting the recipe. The key is to have them at room temperature to ensure even cooking.
How long does the jam last?
Properly canned and sealed jam can last up to a year in a cool, dark place. Once opened, store it in the refrigerator and use it within a month for the best quality.
Can I double the recipe?
Yes, you can double the recipe, but be cautious not to overcrowd your pot. It’s better to cook in batches to maintain control over the cooking process and ensure even heat distribution.
Summary
This chokecherry jelly jam recipe is a delightful way to preserve the unique flavor of chokecherries. With simple ingredients and straightforward steps, you’ll have a delicious spread ready in no time. Perfect for toast, pancakes, or as a gift!