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Friday Foods ~ Choke Cherry and Black Current Juice for Jam.

Black Clove Currents & Choke Cherries

Choke Cherries

We were blessed to have a great crop of berries this year!

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 really like this recipe from Cook.com:
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.
The Black Clove Currents are named for the flower smelling like cloves.
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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