Put all ingredients into pot and cook following pectin instructions or if you don't want to use pectin, cook juice, sugar and syrup to jelly point.
Pour into hot, sterilized jars.
Wipe off jars before putting on lids that are hot.
Twist on tight and they will seal.
Mix altogether and bring to a full rolling boil.
Boil for 5 minutes.
Skim off the jell.
Put in clean, hot jelly jars.
Pour melted wax over top and seal with lids.
to 1 tsp of jelly.
May be served as
Separate yolks of 4 eggs from whites.
Beat yolks and whites separately, adding 1/2 cup sugar to each.
Add the water to the yolks.
Fold egg white mixture into yolk mixture.
Add the vanilla and flour; mix good.
Bake just until done.
Spread jelly on while still warm and roll.
Makes 2 small rolls.
Use homemade blackberry jelly for best results.
/2 cup of cooled chokecherry pudding and pour the rest
Heat sauce ingredients in pot on stove or bowl in microwave until bubbling.
Add chunks of cooked meat of choice (fried duck or sausage is wonderful).
Simmer for a few minutes, then keep hot into a chafing dish, or reheat as needed.
Serve with picks for an appetizer.
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
Wash fruit and cover with water; simmer 15 minutes.
Strain juice.
Measure juice into 6- to 8-quart kettle.
Add pectin and stir.
Bring to boil; add sugar, stir, and bring to a rolling boil.
Boil exactly 2 minutes.
Skim and pour into jars.
Wipe rims and adjust lids.
Process in boiling water bath for five minutes; remove to a protected countertop and let cool completely undisturbed.
Boil juice 1 minute.
Add sugar; bring to a boil.
Add Certo; boil 1 minute.
Remove from heat.
Skim foam.
Pour into hot jars 1/8 inch from top.
Seal and invert jars for 5 minutes.
Turn back over.
Measure juice into a large saucepan.
Add pectin and stir well.
Bring to a hard boil.
Add sugar, stir until dissolved. Bring to a rolling boil and boil hard for 2 minutes.
Remove from heat, skim, and pour into hot sterilized jars.
Cover with melted paraffin or seal.
Pour juice into a large heavy kettle.
Add sugar and stir to mix.
Place over high heat.
Bring to boil; stir constantly.
Stir in pectin.
Bring to a full, rolling boil and boil hard for 1 minute.
Remove from heat.
Stir and skim for 5 minutes.
Add almond extract.
Pour into jars and seal.
Process for 10 minutes in hot water bath.
1-Barely cover cleaned chokecherries with water. 2- Bring to a boil and simmer 10 - 20 minute ( I just strain through a sieve as I am not entering in the Fall Fair!) 3- Measure juice into heavy pot and add everything but the sugar. Whisk and bring to a boil on high. 4- Add sugar all at once and stir until boiling. Reduce heat and simmer for 10 min on induction cooker (up to 20 minute on regular stove)
Process jars using the direction for Jelly on your Pectin package.
Pound steak.
Put in wide-mouth jar or crock.
Pour marinade over meat.
Let stand overnight in cool place.
Also for roast. Best marinade for dip.
Heat chokecherry juice to warm (but not hot) temperature to help disolve sugar. There is no fermentation after the alcohol is added.
Add sugar to warmed juice and stir until dissolved.
Add Everclear.
Stir, bottle, and let rest for at least one month.
Serve cool.
oppings are adapted to this recipe from my German heritage.
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
ith a little whipped cream (recipe follows) or cinnamon on top
he dumpling dough for this recipe.
Preparing the Dumplings and
Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
Pour 3 cups juice into a large kettle; stir in the sugar.
Cook on high, stirring constantly.
Boil hard for 1 minute.
Remove from heat and skim foam.
Add extract if using (almond extract gives a stronger cherry taste).
To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.