The chokecherry bushes were loaded and the picking was easy. We may have gone overboard on the picking.
Cooking the whole cherries to get the pulp and juice.
The pulp and juice after removing the pits and skins.
The pits and skins that were removed.
Cooking a batch of jam. Mary made 6 batches of jam which made about 20 pints of jam. We had extra pulp and juice, so Mary made some chokecherry vinegar. The chokecherry vinegar needs some time to sit, I'll post the details when it's complete.
We used the following recipe from Cooks.com to make our jam.
2 qts. chokecherries
2 c. water
8 c. sugar
1/2 c. liquid Certo
Clean and wash chokecherries. Add water and bring to boil. Simmer until cherries pop and flesh comes easily off from pits. Strain through sieve washing chokecherries thoroughly. Rinse leftover pits and skins with water. Add some rinsed water to strained juice to make 1 quart liquid. Combine liquid and sugar. Stir thoroughly bringing juice to boil. Add liquid Certo and bring to boil, stirring constantly. Cook at full boil for 60 seconds. Skim off foam. Pour into hot sterilized jars. Seal with melted paraffin wax or cool and freeze. Store in cool dark dry place. Yield: 7 to 8 cups.