Chokecherry Jelly

(Yield is about 7 half-pint jars)

Chokecherries (any where from about 1 to 3 quarts)
water
apple juice
6 cups sugar
2 packages liquid pectin


Wash chokecherries and add 1/2 cup water for each quart of chokecherries. Simmer for 20 minutes. Pour this into a dampened jelly strainer and allow it to drip for 3 hours. Add enough apple juice to make a total of 4 cups of juice.

Mix juice and sugar and bring to a rolling boil. Add liquid pectin, return to a boil, and boil hard for one minute. Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes