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 |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This Recipe for Chokecherry Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.
Food Tip |
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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
This is a recipe for Chokecherry Jelly from the recipe cookbook of Recipes-to-go (Fruit)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
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
Chokecherry Jelly Recipe brought to you by Recipes To-Go