Chokecherries are small berries that are dark in colour and generally too bitter to eat off the tree. They do, however, make for a delicious jelly. Use this flavourful spread on toast, as part of a cheese plate or stirred into plain yogurt.

Yield: Makes 5 cups.



  • 12 cups ripe chokecherries
  • 2 1/2 cups water
  • 1 pkg (57 g) Certo Crystals
  • 3 1/2 cups sugar


  1. To prepare juice, place chokecherries and water in a non-reactive Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 15 minutes.
  2. Strain through a jelly bag.
  3. Measure 2 1/2 cups juice into a non-reactive Dutch oven. Stir Certo into juice. Place over high heat and bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
  4. Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 2 tbsp:

149 calories, 0.8 g fat, 1.4 g protein, 34.7 g carbohydrate, 9.4 g fibre, 5 mg sodium