MCP Chokecherry Jelly

Name: MCP Chokecherry Jelly
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 96
Cuisine: Global
Ingredients: 0 teaspoons butter or margarine; 710 milliliters prepared juice (buy about 4 lb. fully ripe chokecherries); 59 milliliters fresh lemon juice; 1 box MCP Pectin; 946 milliliters sugar, measured into separate bowl; 237 milliliters water

MCP Chokecherry Jelly might be just the condiment you are searching for. This recipe makes 96 servings with 38 calories, 0g of protein, and 0g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. A mixture of butter, juice, mcp pectin, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 3 hours and 30 minutes.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain well before filling.

Crush chokecherries thoroughly, one layer at a time.

Place in saucepan.

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Sauce Pan

Add water and simmer 15 min.

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Water

Place 3 layers of damp cheesecloth or a jelly bag in large bowl.

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Jelly

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Cheesecloth

Bowl

Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.

Ingredients you will need

Fruit

Juice

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Cheesecloth

Pot

Bowl

Add lemon juice.

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Lemon Juice

Stir pectin into juice in saucepot.

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Pectin

Juice

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Pot

Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full boil and boil exactly 2 min., stirring constantly.

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Butter

Sugar

Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

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Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min.

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Water

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)