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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!

Why I Decided to Make a Cookbook

I naturally am a cook that tosses in a little of that and a little of this. But I’ve had enough people ask for “my recipes” that I’ve started putting together my first cookbook.

This means I’ve had to learn how to measure my ingredients, write them down, then evaluate my creation. Usually I have to tweak my recipe over and over again.

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Now I am looking for cooks who would like to try out my recipes and give me feedback.

So, if you are interested, make sure you grab my FREE Mini Cookbook and sign up for my Recipe-a-Month email newsletter!

-Susanna Dagley


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