Friday Foods ~ Choke Cherry and Black Current Juice for Jam.
|Black Clove Currents & Choke Cherries|
Mashing the pulp and seeds again to release more of the juice.
I use a measuring cup to keep track of the amount of juice that is in each bag.
Mark the bags with a permanent marker: Name of Juice, Date, amount of Juice. Then when ready, take the frozen juice out and make your jelly or jam! It's that easy!
I do add the Black Clove Currents to the Jam so that there is more sweetness and texture like Jam. I have more Chokecherries, so it is not an equal 1 to 1 ratio, but rather an accent berry.
4 c. juice
1 box Sure Jell pectin
5 1/2 c. sugar
Wash berries; put in water to cover by placing hand on top of berries. Bring to a boil; simmer until there is good color and flavor (berries will begin to burst). Strain through cheese cloth. Mix Sure Jell with juice in large saucepan. Bring to boil; stir occasionally (this is a hard boil). At once, add sugar. Bring to rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam. Use scalded jelly glasses.
Because of regular canning of the vegetables, I like to finish my jams & jellies during Fall. And it makes the house smell yummy!
I'll link up to the finished jam later.
For now, I hope you have a bit of incentive to try it for yourself.
May God bless you with a mighty harvest.
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