Chokecherry Jelly Recipe




Chokecherry Jelly Ingredients

5 cup chokecherry juice
8 1/2 cup sugar
1 package mcp pectin
1/2 cup lemon juice

A Recipe for
Chokecherry Jelly

 

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Author Unknown



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This Recipe for Chokecherry Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.


Food Tip
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Lord Byron


This is a recipe for Chokecherry Jelly from the recipe cookbook of Recipes-to-go (Fruit)


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Luigi Barzini, 'O America' (1977)



Chokecherry Jelly recipe - a tasty recipe for you to add to your collection!

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I'm like old wine. They don't bring me out very often, but I'm well preserved.

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Chokecherry Jelly

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

Doug Larson






Chokecherry Jelly Directions

Mix cherry juice and lemon juice together with pectin. Let boil 3
minutes. Add sugar and cook, stirring constantly, until juice drops
heavy from spoon. Should boil 5 to 8 minutes to jell. Skim and pour.

Hint: Make jelly on a clear day instead of cloudy/stormy.

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NOTES : Billings Gazette, 1/24/96 Recipe By
:

Serves: 4

 

 

 

 

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Chokecherry Jelly Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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