I've had a few jam making parties trying to draw out these last few days of summer.

Strawberry Rhubarb, Honeyberry and Choke Cherry are the jams we made this season. The Choke Cherry is actually a jelly, a first try for me and it is yummy! We picked gallons at the farm and I saved every drop of juice! Thanks pickers!

Choke Cherry Jam

I boiled the berries just covered in water until the flesh peeled from the stone. The I strained the juice using a cheese cloth. Dripping is best but I squeezed. Using 3 3/4 cups juice to 5 cups sugar I brought to a boil and then added the pectin, 2 pouches of liquid, and brought up to a roil boil for 1 minute. Skim foam. Pour into jars and process. Easy and delicious. A new favorite for sure!

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