Chokecherry and Crabapple Jelly

This jelly combines two popular backyard fruits, chokecherries and crabapples. This tart jelly is excellent on biscuits and scones or as an accompaniment to meats and poultry.

Yield: Makes about 6 cups (1.5 L)

Chokecherry and Crabapple Jelly


  • 8 cups (2 L) ripe chokecherries
  • 2 cups (500 mL) water
  • 12 cups (3 L) quartered crabapples
  • 4 1/2 cups (1.125 L) sugar


  1. To prepare juice, combine chokecherries and 2 cups (500 mL) water in a non-reactive saucepan. In a separate non-reactive saucepan, combine crabapples with enough water to cover. Bring mixtures to a boil; reduce heat and simmer, covered, until fruit is soft. Mash mixtures occasionally while cooking. Strain separately through jelly bags. Measure 3 cups (750 mL) chokecherry juice and 3 cups (750 mL) crabapple juice. In a non-reactive Dutch oven, combine chokecherry juice and crabapple juice; bring to a boil. Add sugar and stir until dissolved. Bring mixture to a boil and boil rapidly until jelly stage is reached, about 20 minutes. Remove from heat and skim foam if necessary. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 68 calories, 0.3 g fat, 0.1 g protein, 16.4 g carbohydrate, 2.6 g fibre, 1 mg sodium