4teaspoonsCalcium Waterfrom the Pomona’s Pectin package
Instructions
For Juice
Wash chokecherries, removing stems, leaves and debris.
Place in pot and add just enough water to cover. Minimum 4 cups needed for 1 batch jelly.
Bring to a boil.
Lower heat and simmer approximately 20–30 minutes.
Mash berries with a potato masher.
Strain them through a double layer of cheesecloth. Collect and measure your juice.
For Jelly
Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
Measure 4 cups juice into a large pan.
Stir in calcium water and lemon juice.
Mix sugar and pectin in a separate bowl.
Bring juice mixture to a full boil.
Add sugar mixture. Stir well. Return to a boil.
Remove from the heat as soon as it comes back to a boil.
Fill clean, hot jar, leaving 1/4” headspace.
Remove air bubbles, wipe rim clean, and place seal and rings.
Place jar in the warm canner. Proceed to fill all jars. Process according to the instructions below.
Notes
Processing with a Water Bath CannerPlace the jar in the warm canner. Proceed to fill all jars placing them in the canner.When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you'll start your timing. Process for the length of time on the chart below. Adjust for your altitude. After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours. When they are cooled remove the metal bands, check the seals, label the jars and store them away! Processing time for pints in water bath (hot pack).
0-1,000 ft - 10 minutes
Above 1,000 ft - Add 1 minute more for every 1,000 feet above sea level