New Recipe – Chokecherry Freezer Jam
A couple of years ago we picked a bunch of chokecherries and canned chokecherry juice.
Since then it has been sitting on the shelf waiting for me to find an easy chokecherry jam recipe that was on our diet.
So, I finally studied a couple different jam recipes, and came up with this recipe. (below) My daughter made a batch, and it was delicious!
I’m so excited to share this recipe with you all and see what you think.
Chokecherry Freezer Jam
- 4 cups prepared chokecherry juice
- 2 cups raw honey (softened)
- 1 package fruit pectin (49g)
Measure juice into a saucepan. Slowly sprinkle in pectin while whisking briskly.
Bring to a boil. Boil for 1 minute while stirring constantly. Remove from heat.
Add honey and stir for 1 minute, or until well blended.
Pour immediately into containers, leaving ½ inch space at top of each for expansion during freezing; cover with lids.
Let stand at room temperature 24 hours or until set. Refrigerate for up to 3 weeks. Or freeze up to 1 year. If frozen, thaw in refrigerator before using.
NOTE: If you don’t have chokecherry juice, I bet you could try it with a different juice flavor!
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