Chokecherry Jam

A sweet and tart homemade jam made from fresh chokecherries. Perfect for spreading on toast or biscuits.

Ingredients - Serves 32

Rinse the chokecherries and remove the stems.
Place the chokecherries and water in a large pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Strain the mixture through a fine mesh sieve, discarding the solids. You should have about 2 cups of juice.
Return the juice to the pot and stir in the pectin. Bring to a boil.
Add the sugar and return to a boil. Boil for 1 minute, stirring constantly.
Remove from heat and skim off any foam.
Ladle the jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean and seal with lids and rings.
Process in a boiling water bath for 10 minutes. Let cool completely before storing.