Chokecherry jelly

Ingredients

3 cups chokecherry juice
6 1/2 cups sugar
2 pouches, or 6 fluid ounces, liquid pectin
1/4 teaspoon almond extract, optional

Instructions

To extract the juice, place washed chokecherries in a pot and add enough water to cover. Cook about 15 minutes, or until the fruit is soft. Do not crush or grind the seeds, which contain a compound that can be toxic. Strain to collect the juice.

Pour 3 cups juice into a large, heavy kettle. Add sugar and mix well. Bring to a boil over high heat, stirring constantly. Stir in pectin and return to a full rolling boil. Boil hard for one minute, stirring constantly.

Remove from heat. Stir and skim foam for five minutes. Add almond extract, if desired.

Pour into hot, sterilized half-pint or pint jars, leaving 1/4-inch headspace. Seal with twopiece lids and process in a boiling water-bath canner.

Processing time: 5 minutes at elevations up to 1,000 feet and 10 minutes at elevations from 1,001 to 6,000 feet.