Choke Cherry Jelly

八月是这里的令人窒息的季节!我们喜欢巧克力果冻,and since the fruit is free,我每年都努力做到。Some years if I am busy,鸟先吃浆果,crazy things!我试过很多的草莓果冻食谱,and after many trial and error,I have developed this recipe that I love.

我喜欢罐头。It is a lot of work,尤其是一些事情,但无论如何我都喜欢。Looking at those rows of jars…hearing the ‘pop!',it makes me happy.它很漂亮。总是做美好的事情。人生短暂,不可能丑陋。

This post may contain affiliate links.如果你点击它们,我可以赚取一点佣金。.


chokecherry jelly recipe

两年前我搬到了河底的一个牧场,这个地方是loaded带着令人窒息的樱桃。它们在我的院子里,沿着小河上的桥生长。在我们搬到这里之前,我从未尝过或使用过它们,but I quickly decided that I will not let any free food go unused…least of all fruit!So.我细读了品脱节,recipe books and Google for a chokecherry jelly recipe.我发现了一些。Problem was,它们都是不同的,有些工作不正常。最后,我找到了两个,并把它们结合起来,形成了我自己的,非常完美的。至少在我看来。🙂

方法很简单,actually.至少我是这样做的。

第一,have your kids pick the cherries.🙂

有些有点发红了……通常试着把它们选得更黑一点。但在这里,先选鸟是一场比赛!😉

然后你洗它们。我把它们搅拌一下,这样叶子和垃圾就可以浮到上面了。然后我用勺子把垃圾挖出来。

Drain.You will notice there are some green berries in my bowl,and the tiny stems are all still on.Its OK.They really don't matter.先驱者在果酱中使用了一定比例的绿色浆果,而不是果胶。 我不推荐那条路线。I tried it and was sadly disappointed.

Make the juice

Put in a large kettle and fill with water till the cherries are just covered.
chokecherry jelly recipe

煮30-45分钟左右,或者直到果汁变成深红色。我承认我从来没有计时过。I'm bad about cooking by feel…

把果汁倒在一个大碗里,,

真的!The kids an I picked about 4 gallons,and got a gallon of juice!我未来会看到很多果冻……如果你现在没有时间把它做成果冻,你可以把果汁放在冰箱里几天。

You should have your 罐子和盖子在你开始果冻加工之前准备好了…

做果冻

然后你把3 1/2杯果汁倒进一个大壶里。它会大大沸腾,所以要确保水壶足够大。一位评论家告诉我,这是因为我应该在果汁里放一茶匙黄油,防止它沸腾。所以我现在就这么做。

加入柠檬汁pectin.搅拌。烧开。

When the juice is boiling,add the sugar.把水烧开(煮得太硬了,你不能把它搅拌下来),然后继续搅拌2分钟。(这就是它不断沸腾的地方。我在炉子上煮了两壶果冻。Please don't be that stupid.烧焦的果冻很难清除。
当2分钟结束时,如果你喜欢,你可以撇去泡沫。It doesn't have to be skimmed off,但如果你这样做的话看起来更漂亮/更清晰。

然后把它装进罐子里,留出1/2英寸的头部空间。

chokecherry jelly recipe

当罐子装满时,wipe the rims with a clean cloth.(They might not seal if they have jelly splatters.)

chokecherry jelly recipe

Place a lid on each one…

……还有一个戒指。拧紧至指尖拧紧。换言之,just tighten them with your fingertips,不要在你的存在中使用所有的力量!🙂

把它们放在热水浴缸里。开水应该比罐子高一英寸。

这个罐头里的水不够深!它应该在所有罐子的顶部。

Canning procedure

把罐头里的水烧开,让它煮5分钟。If you live above 3,000英尺海平面,you need to check your county extension to see what the recommended processing time is for your area.我6岁,000英尺,我需要处理10分钟。

然后取出罐子冷却。如果果冻没有凝固,我建议至少24小时内不要打扰罐子。果胶需要时间才能起作用。

chokecherry jelly recipe

最后但并非最不重要,stand back and admire your hard work!!

chokecherry jelly recipe

And go make some room on your shelves for some yummy jelly!!

chokecherry jelly recipe
注意:这张图片是双配方的。一个配方生产约7杯(8盎司)成品果冻。3.5品脱。
我希望你喜欢这个巧克力果冻的食谱!如果你能在Pinterest或Facebook上分享,如果它对你有帮助的话,我会很高兴的。😉
四点七15个reviews
Choke Cherry Jelly
Author:
Ingredients
  • 3.5 cups chokecherry juice
  • 半杯新鲜柠檬汁
  • 1 teaspoon butter or margarine
  • 1包干果胶(1.75盎司)
  • 4.5杯糖
指令
  1. Pour juices in kettle.
  2. 添加果胶,搅拌。
  3. 把水烧开,add sugar.
  4. 煮沸搅拌2分钟。
  5. 远离热源,撇去。
  6. Ladle into jars.
  7. 在热水浴中处理5分钟。
  8. 冷却24小时,不受干扰。

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66 thoughts on""Choke Cherry Jelly""

  1. Anonymous

    上周我又做了桃子果酱。当我做果酱和果冻的时候,我会做“开水壶”(很快地把热的液体装进罐子里,putting the lids on,让他们一夜之间站起来。我从来没有遇到过他们没有密封或启封以后,这节省了处理。我们的低海拔会有什么不同吗?-anne beiler
    p.s.你拍的照片很漂亮。你应该有一个信用卡业务=)

    答复
    1. 安妮我确实认为海拔高度会有所不同。我知道妈妈也经常这样做,and really,5 minutes is what is on the recipe in the box,所以,是的,基本上很热。但当我试过的时候,它们大多是开放的。所以在这里你必须处理它们。🙂

      答复
  2. Jennifer

    百胜!!!I wish we had had wild fruits!在我们的沙漠荒地里没什么可利用的。我妈妈住在德克萨斯州,它们有野李子,哦,天哪!They make the best jelly!!!

    答复
  3. Cheyenne

    Ah,亲爱的,我是通过Pinterest找到你的博客的,在过去的几天里,我一直在认真阅读它。You are such a talented photographer and gifted writer — your blog just feels ‘homey'.我不知道怎么解释,但我很想去看看!!

    我住在阿尔伯塔,Canada and love all things chokecherry!小时候吃着薄煎饼,涂着草莓糖浆的快乐回忆。

    期待更多的阅读,希望你周末过得愉快!我们已经积满了雪,今天要去一个小镇参加我女朋友的婚礼。应该很有趣。🙂

    答复
  4. 萨曼莎

    你好!!!I;我太兴奋了,我们有一整排窒息的樱桃树!我想知道我要开始喝多少杯完整的樱桃!!???
    Thanks for sharing!!!

    答复
  5. 碎肉饼

    我把它们做成糖浆,然后在一个福利食品厂里把浆果煮熟后再研磨。For your jelly you just boil them,没有研磨?正确的。Just boiling for juice.

    答复
  6. Lourdes Mendoza

    你的食谱很有启发性,不幸的是,我做了一些错误的事情,结果看起来是棕色的。我用文火煮了些草莓,注意到它的颜色是浅红色,但过了一会儿就变成了棕色。What went wrong??

    答复
    1. Kay Schrock Post author

      隐马尔可夫模型。I'm not sure… Did you go ahead and use it to make jelly?有时我的看起来有点多云,but once I add the pectin,it becomes a beautiful clear red.

      答复
  7. Jody

    凯,我今天做了你的草莓果冻食谱,结果非常棒!I've made it quite a few times,但从来没有添加柠檬汁的食谱。我想这会有很大的不同!从一个牧场到另一个牧场,I give you my hearty thanks!!

    答复
  8. 乔伊斯

    I live in the mountains in Montana where I get my choke cherry.必须先于熊到达那里。哈哈它是最好的果冻。我做了一点浆果的研磨,烹饪后你会从浆果中得到更多的味道。一定不要在碾磨的时候弄碎种子。HAPPY.罐装

    答复
    1. Kay Schrock Post author

      对,the pits (and leaves,分支机构,等)对人类和大多数动物有毒。That is why I do not crush the pits.I simply strain.烹饪不会释放毒性。Only the fruit's flesh is edible.🙂 Good question!!

      答复
  9. Leah H

    我2-3小时前做了你的菜谱,发现它还没有变硬。它需要一段时间来设定吗?The extra mixture in the bottom of my pot did firm up,所以我很惊讶它还没有设置。Any thoughts??

    答复
    1. Kay Schrock Post author

      Sorry,我周末大部分时间都不在了!我有几批还没准备好……我用它们做煎饼的糖浆。😀 But As to why… no,sometimes the natural pectin in the fruit may be different,or something.我不确定。I try to let them set 24 hours undisturbed,and that helps.How are yours by now??

      答复
      1. Shannon King

        I make jam and jelly for a living.有些果冻需要两周的时间来制作,所以要有耐心。当你把它煮到沸腾的时候,也要确定它是真正沸腾的。用一个很好的深度,大壶和长柄汤匙,这样你就不会被溅落。
        祝你好运!!

        答复
  10. Jessica

    今天我要试着为一个患有糖尿病的爱人免费提供这种糖!I'll use the sure jell pectin and the sweetener Swerve.我会告诉你结果如何!!

    答复
      1. 温蒂

        你准备果胶是按照第二步的指示放在盒子上还是像现在一样加入粉末状的?谢谢你,凯,非常期待尝试这个食谱!Just picked the cherries last night.

        答复
  11. Vernon Jenewein

    刚从内布拉斯加州的一个朋友送我的果汁里做了些酸橙果冻(我住在密歇根州西南部,当地酿酒厂的酿酒师)。果汁有点浓,因为有很多浆,but I followed the recipe in the package of Sure-Jell and in the"酸樱桃part it said 3 1/2 Cup of jice and 4 cups sugar… but I had just a bit over that.我用巴拉顿樱桃汁做了4杯,用了5杯糖。有点像薄荷果冻的比例。然而,我没有使用任何柠檬汁,我认为这是一个软设置。
    When first few hours after cooling it looked very soft and not gelled.第二天早上,Sunday the 28th it is looking more set.我有时读到果胶凝结果冻需要24-48小时。如果我必须把它放回锅里,我用的是无糖果胶和大约1/2到3/4茶匙柠檬酸(1茶匙=4汤匙柠檬汁)。因为我觉得果汁没有足够的酸,我以前也用柠檬汁或柠檬酸做过,but not this time.

    你说过在加糖后煮沸2分钟,然后开始滚沸。我煮了1分15秒,give or take a few seconds.然后我在网上看到过多煮沸或过冲(温度)会损坏果胶。Sure – Jell says 1 minute of boil time,so I am curious how well the initial set is on your chokecherry jelly at 2 minutes boil time.我保存并打印了食谱。Thanks!-弗农

    答复
    1. Kay Schrock Post author

      非常有趣!通常我有一套很好的果酱——也许它很管用,因为我用的是一些稍欠成熟的浆果,so there is more natural pectin?有时我有一批设置不好的,but normally it sets ok.I will try boiling it less next time,and see if it changes.我知道糖和果胶的比例很重要,所以我尽量不要敷衍。

      答复
      1. Vernon Jenewein

        凯,It just took a little time.The partial jar I had in the refrigerator I put out on the table.到了星期天晚上,天气又好又厚。地板上的罐子看起来不太像”软/流anymore.星期一早上,我把部分的罐子放进冰箱,吃了吐司和草莓果冻作为早餐。当我蘸果冻的时候,the tack left from the spoon stayed in the jelly and did not ‘slosh' away.I have read that it may take 24 – 48 hours to actually set up,确实如此。I wanted to respond back for any readers that may have had similar issues.

        Because the juice I got was so thick with pulp,没有办法把它分开,so it was more a jam/jelly than a pure jelly.有很多巧克力果冻的味道!This juice came from around the Sandhills of Nebraska.当我住在克劳福德的时候,NE there are an abundance of chokecherries along the white river and Deadman Creek area.他们现在应该开始成熟了,如果到八月底还没有走的话。

        我只用了一点巴拉顿樱桃(我们做樱桃酒的原料),第一批苹果酸含量很高,这可能是这种初始软集的原因之一。I usually add lemon juice or citric acid as chokecherries are pretty anemic in acid since their is little pulp and much water used in extraction.相反,我们用来酿酒的巴拉顿樱桃都被压碎了,soaked for 24 hours to help extract color and then pressed.100% juice from some 80 tons of fruit.那是160,000 lbs of cherries.BTW the primary acid of cherries is Malic,not Citric.蓝莓是柠檬味的,and grapes are primarily Tartaric Acid for their primary acids.3个重要的东西,好果冻套。足够的果胶,enough sugar and enough acid.If the acid is lacking,或者其他任何一种都失去了平衡太多,它要么是非常硬的果冻,要么是非常软的果冻。

        答复
  12. 凯西罗伯森

    Came across your chokecherry recipe and plan to try today.今年夏天我把5-6个冰激凌桶冷冻,如果是洗过的浆果。在过去,我总是把浆果打成麻黄,以便从中获得更多的里程数(而不是坑里),是的,the jellies are clody but still tasty.I haven't tried lemon in it so will give it a try.We live in NE SD and have lots of chokecherries.我还摘下并冷冻了南京的樱桃。你用过吗??

    答复
  13. Rosann Stahl

    This reminds me of my childhood.😊 We had so many chokecherry trees around our property.We'd pick them to eat while playing in the woods and our mom would make jelly with them too.

    答复
  14. Judy Hansen

    Thank you!出于某种原因,商业上的果胶说明再也没有提到树莓了。这是我最喜欢的童年记忆和品味之一。我喜欢柠檬汁的主意。

    To answer a previous question about Nanking Cherries,几年前我用它们做果冻。果冻很软,味道很淡(无味)。我再也不会用南京的樱桃做果冻了。

    答复
    1. Kay Schrock Post author

      感谢您对南京樱桃的评论!我希望这对你有用!我不知道什么是草莓,直到我搬到怀俄明州。🙂 I like them but I fight the birds every year!!

      答复
  15. 艾丽莎

    这些灌木丛遍布我们蒙大拿州的牧场…太疯狂了…I haven't made any jam or jelly in the last couple years (had a baby and had a serious bout with baby brain!and i lost the recipe)..这个听起来会很棒!!所以我要尝试一下……我希望我只有鸟来对付……我很幸运,院子里有灰熊和黑熊!!The pits are poisonous..Ive had laying hens who thought it would be fun to go pig out on the yummy fruit!!嗯……他们没有成功。!!!

    答复
  16. Lisa NATWICK

    This recipe makes a great jelly but I am wondering why my yield was so far off.I followed the recipe and only got 5 half pints (8 oz jars).

    答复
    1. Kay Schrock Post author

      I am sorry,I had the wrong yield listed.I have this fixed now,谢谢你提醒我!!
      这个配方应该能产生7杯(8盎司)的成品果冻。Mine usually makes 7 and 1/2 cups.

      答复
  17. JENNY RASEY

    我以前从未尝过窒息樱桃果冻,但今晚我做了你的食谱。It came out great!我喝了7杯半品脱,一切都很顺利。Think I'll make more tomorrow.味道鲜美。

    答复
      1. Vernon Jenewein

        我做了很多果冻,还做了副酿酒师。研究表明,如果可能的话,你需要在猕猴桃汁中获得足够的酸,以将酸碱度降低到3.3以下。我喜欢将酸碱度降低到3.25。酸碱度越低,凝结越硬。High pH will result in jelly that is runny.Just FYI.
        Vernon

        答复
  18. Julie

    你的食谱上写着3-5杯果汁。
    如果使用3,结果会有什么不同吗?4或5杯??
    Julie
    柯特奈,公元前加拿大

    答复
  19. Julie Wind

    我用你的食谱做了一批果冻。It set well but when I tasted it,,
    the chokecherry flavor was overpowered by the lemon.我只使用2汤匙。在我的食谱里。
    I live at sea level.That may make a difference.
    Julie

    答复
  20. 贝基·菲茨帕特里克

    Thank you for sharing this recipe.我没有足够的令人窒息的樱桃,but had some small pie cherries in the freezer.我用了你的食谱,但用了半个窒息的樱桃和一半其他的。It turned out wonderful!去年我们搬进了一所新房子,最近在房子里发现了几棵樱桃树。Next year I will start earlier and won't have to lose so many to the birds and deer.

    答复
  21. SHARON ROSIN

    Hi Thanks so much——Name is Skip VanBuren,72 years old-Hunter,trapper,Taxidermist,RETIRED Boilermaker—Had fun in the kitchen this morning.按照你的食谱,喝了7品脱——自从妈妈做了以后就没有吃过草莓果冻,Bless her she has been gone for 30 years—-I have pitted the berry's and made pies before witch are very good——-Thank you again so MUCH for sharing your recipe————–skip

    答复

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