Chokecherry Jelly

5 c Chokecherry juice
Water
4 c Sugar

Pick chokecherries while still red (not ripe). Wash, pick over and put through meat grinder. This will break open about 1/3 - 1/2 of the pits.

Cover with water and simmer, stirring gently for 15 - 20 minutes. Strain through bag.

For every 5 cups juice, add 4 cups white sugar and boil till it sheets. Skim, pour in sterilized jars and seal at once, or cool and seal with wax. Keep in a cool dark place.

If berries are overripe, you will have to use Certo.

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