Teresa's Recipes
Chokecherry Jam
Dive into the delightful world of homemade Chokecherry Jam, where the sweet and tart flavors of fresh chokecherries come together to create a vibrant spread that's perfect for toast, biscuits, or even as a filling for pastries. With its stunning ruby color and unique taste, this jam is a cherished recipe passed down through generations, celebrating the bounty of late summer. Chokecherries, once a staple in Native American diets, are not only delicious but also packed with antioxidants, making this jam a wholesome addition to your pantry.
Ingredients
- 4 cups, rinsed and stems removed Chokecherries
- 2 cups Water
- 1 package (1.75 oz, regular or low-sugar) Pectin
- 5 cups Granulated sugar
- 1/4 cup (optional, for added tartness) Lemon juice
Dietary Notes
- Servings: 6-8 half-pint jars
- Dish Type: Preserve
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 80 (per tablespoon)
- Fat: 0g
- Carbs: 20g
- Protein: 0g
- Sodium: 0mg
- Sugar: 18g
Instructions
- Rinse the chokecherries thoroughly and remove the stems.
- 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.
- After simmering, strain the mixture through a fine mesh sieve or cheesecloth, discarding the solids. You should have approximately 2 cups of chokecherry juice.
- 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.
- 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.
- Once the boiling time is complete, remove the pot from heat and skim off any foam that may have formed on the surface.
- 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.
- Seal the jars with lids and rings. Process the jars in a boiling water bath for 10 minutes to ensure proper preservation.
- 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.
Tips
- For a unique twist, consider adding a teaspoon of cinnamon or a pinch of nutmeg to the boiling mixture for additional warmth and depth of flavor.
- If you prefer a smoother texture, you can blend the strained juice before cooking it with pectin.
- Make sure to use sterilized jars and lids to prevent spoilage.