MCP CHOKECHERRY JELLY

MCP Chokecherry Jelly image

Provided by @MakeItYours

Number Of Ingredients 6

Previous Next

3 cups prepared juice (buy about 4 lb. fully ripe chokecherries)
1 cup water
1/4 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

Steps:

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CRUSH chokecherries thoroughly, one layer at a time. Place in saucepan. Add water and simmer 15 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. Add lemon juice.
STIR pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)