Instructions

1. Rinse the chokecherries thoroughly and remove the stems.
2. In a large pot, combine the chokecherries and 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 15 minutes, stirring occasionally.
3. After simmering, strain the mixture through a fine mesh sieve or cheesecloth, discarding the solids. You should have approximately 2 cups of chokecherry juice.
4. Return the juice to the pot and stir in the pectin. Bring it to a boil again, stirring constantly to ensure the pectin is fully dissolved.
5. Add the granulated sugar (and lemon juice, if using) to the pot, stirring well. Bring the mixture back to a rolling boil and let it boil for 1 minute, stirring constantly to prevent sticking.
6. Once the boiling time is complete, remove the pot from heat and skim off any foam that may have formed on the surface.
7. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
8. Seal the jars with lids and rings. Process the jars in a boiling water bath for 10 minutes to ensure proper preservation.
9. Remove the jars from the water bath and allow them to cool completely at room temperature. Once cooled, check the seals and store the jars in a cool, dark place.