Friday, August 19, 2011

Chokecherry Jelly

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.

6 comments:

claire said...

Is the link working for anyone else? It keeps telling me "bad request." Boo! I want to see the recipe!!

Joy said...

Hey VeganDad,

You are so lucky! Wish I could have some chokecherries too!

love your blog!
xo

Scrumptious Vegan said...

This looks amazing. Do you know if chokecherries can be purchased in Ontario grocery stores or farmers markets? I've never seen them for sale.

Adam and Theresa said...

I wish we had all the berries you do there. All we have is strawberies for one month in June, the Rasberries for August and Blackberries September; finito.

jelliajamb said...

Sounds lovely, and you get a gold *Industrious* star. I'm also in love with those jars -- are they from your secret stash, or might I be able to procure them somewhere?

Karen Anne said...

I'm a little worried that there's a reason they call them chokecherries?