Choke Cherry Jelly
Ingredients
Directions
Place wild choke cherries in a kettle and add enough water to reach halfway up the cherries.
Boil the mixture and then strain it to extract the juice.
Use half as much sugar as the juice obtained.
If the cherries are over-ripe, mix the juice with an equal amount of currant or crab-apple juice.
Alternatively, add 1 level teaspoon of tartaric acid to each pint of choke cherry juice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Wild choke cherries
- Provide the fruit, flavour and natural pectin and acid that set the jelly.
- Sugar
- Sweetens the juice and helps the jelly set and keep its texture.
- Tartaric acid
- Adds acidity, which supports gel formation and sharpens the flavour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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