Chokecherry jelly.

GordoSD · Aug 4, 2013

I made 14 8 oz jars of choke cherry jelly Friday. This morning if you invert them you can see all I made was Choke cherry syrup. I will save two, one for pancakes, one for ice cream. How can I save the others.
Any one want CC syrup?

Ivan in Mich · Aug 4, 2013

Didn't it thicken up?

Case Nutty 1660 · Aug 4, 2013

sounds good though, I never have made jelly but could you use the syrup to try and remake the jelly? just a thought
cnt

Anonymous-0 · Aug 4, 2013

I have had chokecherry jelly that takes several days to set. Give it some time and see what happens. Good luck.

SweetFeet · Aug 4, 2013

That would be my thought too... can it be cooked-down some more, then recanned? Would be worth giving it a try.

teddy52food · Aug 4, 2013

Did you boil it for 3 minutes instead of one like I told you?

jeremy in NE · Aug 4, 2013

Did you only use the ripest ones? Our recipes says that it will not thicken if only using the ripe ones. It held true on the first batch.

JimB2 · Aug 4, 2013

Hi Gord, my mother always added a small amount of pectin crystals to chokecherry jelly to assist with the jelling process.

JimB

Dr. Walt · Aug 4, 2013

Pour it back into the pot & add some MORE Pectin, cook it down a little more & then put it back in the jars to set.

Doc

Chokecherry jelly.

GordoSD

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Ivan in Mich

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Case Nutty 1660

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Anonymous-0

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SweetFeet

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teddy52food

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jeremy in NE

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JimB2

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Dr. Walt

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