Chokecherry Jelly Recipe
This chokecherry jelly is a combination of my ultra-popular chokecherry pudding and smooth apple jelly. Made with foraged chokecherries, a little sugar, and no added pectin, it thickens into a tart-sweet jelly that’s versatile. Perfect by the spoonful, spread on toast, layered in biscuits, or swirled with yogurt.
- Time: 40 min
- Servings: 8
Source: I'm Hungry For That
Ingredients
- fresh or frozen chokecherries
- water
- crab apples, chopped or 4 tsp powdered apple pectin
- sugar
- kosher salt
- lemon juice