Chokecherry and Crabapple Jelly

Ingredients

• 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

Directions

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.