At the beginning of August a neighbour tipped me off that there were about a bazillion chokecherries growing along the old train tracks. So, I trekked off and picked hug bowl. I have never used chokecherries before so I went to the interwebs for a recipe. I went with
this one and followed it more or less. First, it's pretty much impossible to crush a chokecherry. They are rather pulpy and have very little juice. I also ended up adding about 3 cups of water and crushed them as they cooked, then let it drip over night. The resulting juice was milky pink, but the final jelly a lovely purple-red. The jelly is mellower than currant jelly, and is lovely on toast in the morning.
At the beginning of August a neighbour tipped me off that there were about a bazillion chokecherries growing along the old train tracks. So, I trekked off and picked hug bowl. I have never used chokecherries before so I went to the interwebs for a recipe. I went with this one and followed it more or less. First, it's pretty much impossible to crush a chokecherry. They are rather pulpy and have very little juice. I also ended up adding about 3 cups of water and crushed them as they cooked, then let it drip over night. The resulting juice was milky pink, but the final jelly a lovely purple-red. The jelly is mellower than currant jelly, and is lovely on toast in the morning.
