13 Seasonal Chokecherry Jelly and Jam Recipes

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Got a bumper crop of chokecherries? Turn those tart gems into sweet spreads with these 13 seasonal jelly and jam recipes. From classic clear jelly to spiced combos, each one captures summer’s wild bounty. Let’s get canning!

Classic Chokecherry Jelly

Diving into a batch of chokecherry jelly is like bottling up a little piece of late summer. I still remember my first time foraging these tart, astringent berries with my grandmother—she'd always mutter about the 'right amount of sugar' to tame their wild flavor. This recipe uses classic pectin for a foolproof set and a glossy, spreadable texture that's pure nostalgia.

Serving: 5 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Chokecherry Juice

about 3 lbs fresh or frozen chokecherries
2 cups water (or just enough to cover)

For the Jelly

4 cups prepared chokecherry juice (see instructions)
1 box (1.75 oz) powdered pectin (like Sure-Jell)
1/4 cup fresh lemon juice (about 1 large lemon)
7 cups granulated sugar (yes, it's a lot!)

Instructions

Rinse the chokecherries and pick out any leaves or stems. Place them in a large pot and add just enough water to cover the berries—about 2 cups. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes, mashing the berries occasionally with a potato masher to release their juice.
Set up a jelly bag or a fine-mesh strainer lined with several layers of cheesecloth over a large bowl. Carefully pour the cooked berry mixture into the bag/strainer and let it drip undisturbed for at least 1 hour (or overnight in the fridge for a clearer juice). Do not squeeze the bag—that'll make the jelly cloudy! You should have about 4 cups of juice. If you have less, add a splash of water; if more, boil it down gently to reduce.
While the juice drains, prepare your canning jars: wash them in hot soapy water, rinse well, and keep them hot in a 225°F oven or a pot of simmering water. Place the lids in a small saucepan of hot (not boiling) water to soften the seals.
In a clean, heavy-bottomed pot, combine exactly 4 cups of chokecherry juice with the lemon juice. Whisk in the box of pectin until fully dissolved. Bring the mixture to a rolling boil over high heat, stirring constantly to prevent scorching.
Once the juice is at a full boil that can't be stirred down, pour in all 7 cups of sugar at once. Stir vigorously to dissolve the sugar, then return to a rolling boil. Boil hard for exactly 1 minute, stirring continuously.
Remove the pot from heat and skim off any foam from the surface—I use a metal spoon and don't worry about every last bubble. Now do the 'plate test': place a small spoonful of jelly on a cold plate and let it sit for 30 seconds. If it wrinkles when you push your finger through it, it's set. If not, boil another 30 seconds and test again.
Ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp cloth, then place the lids and screw bands on fingertip-tight. Process in a boiling water bath for 10 minutes (adjust for altitude if needed). Turn off heat, let jars sit in water for 5 minutes, then remove to a towel-lined counter. Listen for the sweet 'ping' of sealed lids!

For me, the reward is that first spoonful: a deep, almost wine-like berry flavor that's both sweet and faintly tart, with a smooth, tender set that spreads like a dream. I love to swirl a dollop into yogurt or glaze a baked ham with it—but honestly, it's perfect just on a warm buttermilk biscuit. Trust me, your pantry needs this ruby glow.

Spiced Chokecherry Jam

Growing up in the Midwest, chokecherries were a fall staple, but they can be a bit tart on their own. That’s why I love simmering them with warm spices like cinnamon, cloves, and star anise to create a jam that tastes like autumn in a jar. This spiced chokecherry jam is perfect for toast, scones, or even paired with sharp cheese.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

For the Jam

8 cups fresh chokecherries
1 cup water
5 cups granulated sugar

For Spicing

3 cinnamon sticks (about 3 inches each)
1 teaspoon whole cloves
2 star anise pods
A splash of lemon juice (about 2 tablespoons)

Instructions

Rinse the chokecherries and remove any stems or leaves. Pit the cherries using a cherry pitter or by hand—wear gloves to avoid staining your fingers.
Place the pitted chokecherries and water in a large, heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, mashing the cherries occasionally with a potato masher to release juices.
Add the sugar, cinnamon sticks, cloves, and star anise to the pot. Stir until sugar is dissolved, then bring back to a rolling boil that can’t be stirred down.
Attach a candy thermometer to the side of the pot. Continue boiling, stirring frequently to prevent scorching, until the jam reaches 220°F (the setting point). This usually takes 15–20 minutes.
While the jam cooks, place a small plate in the freezer. To test for doneness, drop a spoonful of jam onto the cold plate and let it sit for 30 seconds. If it wrinkles when pushed with a finger, it’s ready.
Remove the pot from heat. Fish out the cinnamon sticks, cloves (if you can find them), and star anise pods. Stir in the lemon juice.
Ladle the hot jam into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes to seal.

Finally, this jam has a deep, spiced richness that pairs perfectly with sharp cheddar on a cracker. I love giving jars as gifts with a ribbon and a label—it’s like handing out a little piece of fall.

Sugar-Free Chokecherry Jelly

Zipping through the end of spring, I found myself with a bumper crop of chokecherries from a neighbor's tree. These little tart gems are perfect for jelly, but I wanted to skip the sugar rush—so I turned to erythritol and a splash of lemon juice. This sugar-free version is just as vibrant and spreadable, without the guilt.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Jelly

4 cups fresh chokecherries (about 1 ½ pounds)
1 cup water
3 tablespoons lemon juice
1 packet (1.75 oz) low-sugar pectin (like Pomona's)
1 teaspoon calcium water (included with Pomona's pectin)
1 cup granulated erythritol (or ⅔ cup, to taste)

Instructions

Wash the chokecherries thoroughly and remove any stems or leaves. Place them in a large, heavy-bottomed pot with 1 cup of water.
Crush the berries with a potato masher until they're all broken open. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the berries are soft and releasing juices.
Strain the mixture through a fine-mesh sieve or a jelly bag into a large bowl. Press gently to extract as much juice as possible—you should have about 3 ½ cups. Discard the solids.
Pour the juice back into the pot and whisk in the 3 tablespoons of lemon juice. In a small bowl, combine the pectin powder with ¼ cup of the erythritol (to prevent clumping) and stir to mix.
Bring the juice to a rolling boil over high heat. Slowly add the pectin-erythritol mixture while whisking vigorously to avoid lumps. Boil hard for 1 minute, then stir in the calcium water.
Add the remaining ¾ cup erythritol (or your sweetener of choice) and return to a full rolling boil. Boil for exactly 1 minute, then remove from heat. Tip: Check if the jelly is set by placing a spoonful on a cold plate—it should wrinkle when pushed with your finger.
Immediately ladle the hot jelly into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 24 hours. Tip: For a softer set, skip the water bath and refrigerate immediately—just use within a month.

No artificial aftertaste here—the natural tartness of chokecherries pairs beautifully with the clean sweetness of erythritol. Slather this on a warm biscuit or use as a glaze for pork chops; either way, it's a summer treat that won't spike your sugar.

Chokecherry & Apple Jam

Finally, I've cracked the code for a jam that balances the wild tartness of chokecherries with sweet, homey apples. A happy accident with a couple of Honeycrisps turned my usual too-tart or runny mess into this perfectly spreadable gem—now it's my favorite way to preserve the summer's foraged treasures.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the jam

2 pounds fresh chokecherries (stems and leaves removed)
2 large apples (Honeycrisp or Granny Smith), peeled, cored, and finely chopped (about 2 cups)
2 cups granulated sugar
2 tablespoons lemon juice (a good splash)
1 cup water

Instructions

I start by washing the chokecherries and picking off any stems or leaves, then toss them into a large pot with 1 cup of water.
I bring it to a boil over medium-high heat, then reduce to low and let it simmer for 10 minutes until the berries are soft and releasing juice.
Using a potato masher, I mash the berries right in the pot. Then I press the mixture through a fine-mesh sieve or food mill to remove the pits and skins—discard the solids. I measure out 2 cups of the chokecherry pulp (if short, add a little water).
While that cools, I peel, core, and finely chop the apples—about 2 cups. I like them in small bits so they melt into the jam but leave a little texture.
In a clean, heavy-bottomed pot, I combine the chokecherry pulp, chopped apples, 2 cups of sugar, and a splash of lemon juice (about 2 tablespoons).
I stir over medium heat until the sugar completely dissolves, then crank the heat to high and bring it to a rolling boil—one that you can't stir down.
I continue boiling, stirring frequently to prevent scorching, until the jam reaches 220°F on a candy thermometer. (Tip: a thermometer is your best friend here—if you don't have one, do the wrinkle test: drop a small dollop on a cold plate, let it sit a minute, then push it with your finger—if it wrinkles, it's done.)
I remove the pot from heat and let it sit for 5 minutes, then skim off any foam that rises to the top.
I ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Don't skip sterilizing—just wash jars and lids in hot soapy water, then keep them hot in the oven or dishwasher. I wipe the rims clean, apply the lids and rings finger-tight.
I process the jars in a boiling water bath for 10 minutes (adjusting for altitude if needed). After that, I let them cool undisturbed for 24 hours, then check the seals by pressing the center of each lid—no pop means good to go.

Nothing beats the way this jam sets up—spreadable but with tiny bursts of apple texture, and a deep, tangy-sweet flavor that makes even plain toast feel like a treat. I love swirling a spoonful into yogurt or spooning it over pancakes. Next time you're at the farmer's market, grab some chokecherries and give it a try!

Chokecherry & Habanero Pepper Jelly

Bouncing into summer with a jelly that brings the heat and the sweet! I’ve always loved foraging chokecherries along the creek behind my house, but this year I decided to kick things up a notch with a fiery habanero kick.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Fruit & Peppers

4 cups chokecherries, stems removed
2 habanero peppers (seeds removed if you want less heat, or leave some for extra kick)
½ cup water

Jelly Base

¼ cup lemon juice (freshly squeezed)
1 box (1.75 oz) powdered pectin (like Sure-Jell)
5 cups granulated sugar
½ teaspoon butter (to reduce foam)

Instructions

Sterilize 4 half-pint jars and lids by boiling them for 10 minutes; keep hot until ready to fill.
Wear gloves when handling habaneros—trust me, your eyes will thank you later. Finely chop the peppers and set aside.
In a large pot, combine chokecherries and water. Bring to a boil, then reduce heat and simmer for 10 minutes, mashing the berries with a potato masher to release juice.
Strain the mixture through a fine-mesh sieve lined with cheesecloth. Press gently to extract as much juice as possible—don't rush this. Measure exactly 2 cups of juice; if short, add a splash of water.
Return the juice to a clean large pot. Stir in the chopped habanero, lemon juice, and pectin until pectin is completely dissolved (about 1 minute).
Place the pot over high heat and stir constantly. Bring to a full rolling boil that you can't stir down.
Pour in the sugar all at once and keep stirring. Return to a full rolling boil and boil exactly 1 minute. Add the butter to reduce foaming. Remove from heat.
Skim off any foam with a metal spoon. Let the jelly cool slightly for 1-2 minutes, then ladle into hot jars, leaving ¼ inch headspace. Wipe rims, place lids, and screw on bands fingertip-tight.
Process jars in a boiling water bath for 10 minutes (adjust altitude if needed). Turn off heat, let jars sit for 5 minutes, then remove to a towel-lined counter. Cool undisturbed for 24 hours. Check seals—the lids should not flex when pressed.

The result is a jewel-toned jelly that’s sweet upfront with a lingering heat that builds slowly. Try it over cream cheese with crackers for an instant appetizer, or use it as a glaze for roasted chicken or pork—it’s a total game-changer. Trust me, your summer charcuterie board needs this.

Chokecherry & Blueberry Jam

Just about the only thing that beats the taste of wild blueberries is their marriage with chokecherries. This jam is my homage to late-summer foraging, when the hedgerows are bursting with both. It's not overly sweet but rich, dark, and perfect on a buttered biscuit.

Serving: 64 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

4 cups fresh or frozen chokecherries, pitted
2 cups wild blueberries (fresh or frozen)
3 cups granulated sugar
1/4 cup fresh lemon juice (from about 1 lemon)
1 box (1.75 oz) powdered pectin (like Sure-Jell)
1/2 teaspoon unsalted butter (optional, to reduce foaming)

Instructions

Prepare your canning pot, jars, and lids according to standard water-bath canning procedures. Keep jars hot but not boiling.
In a large, heavy-bottomed pot, combine the pitted chokecherries and blueberries. Use a potato masher to crush the berries to your desired consistency – I like some chunks left.
Stir in the lemon juice. Place the pot over high heat and bring the fruit mixture to a full rolling boil, stirring constantly to prevent scorching.
Tip #1: If using frozen berries, do not thaw – they break down more evenly and release natural pectin during cooking.
Once boiling, gradually stir in the powdered pectin, ensuring it dissolves completely. Continue boiling hard for 1 minute, stirring constantly.
Add the sugar all at once and stir until fully dissolved. Return the mixture to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, then remove from heat.
Tip #2: Stir in the butter after removing from heat – it helps reduce foam without affecting flavor.
Skim off any foam with a metal spoon. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes.
Tip #3: To test for set before canning, place a small spoonful on a chilled plate and refrigerate for 30 seconds. If it wrinkles when pushed, it's ready.

This jam has a deep, almost wine-like flavor from the chokecherries, with bright bursts from the blueberries. The texture is spreadably thick without being gluey. Try swirling it into plain yogurt or dolloping on vanilla ice cream for a quick dessert.

Chokecherry Rosemary Jelly

Just the other day, I was trimming my rosemary bush and thought, why not pair it with the tart chokecherries I foraged last fall? This Chokecherry Rosemary Jelly is the perfect savory-sweet condiment for roast poultry or pork.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the juice

4 cups fresh or frozen chokecherries
2 cups water

For the jelly

4 cups chokecherry juice (from above)
3 cups granulated sugar
2 tablespoons lemon juice (fresh or bottled)
5 sprigs fresh rosemary (about 6 inches each)
1 box liquid pectin (like Certo, 3 oz)

Instructions

In a large pot, combine the chokecherries and water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 minutes, crushing the berries with a potato masher occasionally. Strain through a jelly bag or fine-mesh sieve lined with cheesecloth into a bowl. Let drip undisturbed for 30 minutes to collect clear juice—don't squeeze the bag or the jelly will be cloudy. Measure 4 cups of juice; if short, add a little water.
Pour the 4 cups of juice into a clean, heavy-bottomed pot. Stir in the sugar, lemon juice, and rosemary sprigs. Bring to a full rolling boil over high heat, stirring constantly. (Tip: A rolling boil means the bubbles don't stop when you stir.)
Once at a full boil, immediately stir in the liquid pectin. Return to a hard rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Using tongs, pick out the rosemary sprigs—some tiny leaves may remain, that's okay.
Skim off any foam from the surface with a metal spoon. Ladle the hot jelly into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, seal with lids and bands, and process in a boiling water bath for 10 minutes. (Tip: If you skip the water bath, store in the fridge and use within 3 weeks.) Let jars cool undisturbed for 12 hours; check seals by pressing the center of each lid—it should not pop back.

My favorite way to enjoy this jelly is on a warm buttermilk biscuit with a slice of ham. The rosemary fragrance lingers, and the chokecherry tartness cuts through the richness beautifully. It also makes a thoughtful little gift tied up with a ribbon.

Low-Sugar Chokecherry Jam

There's something magical about preserving summer's bounty with less sugar—and this chokecherry jam proves it. I've swapped traditional pectin for chia seeds, which thicken naturally and add a boost of fiber. Plus, the tartness of the berries shines through beautifully.

Serving: 32 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Jam

a generous 4 cups of fresh or frozen chokecherries
a splash of water (about 1/2 cup)
a kiss of sugar—I use just 1/2 cup granulated
a couple of tablespoons of chia seeds (3 to be exact)
a squeeze of lemon juice (about 1 tablespoon)

Instructions

Rinse 4 cups of fresh or frozen chokecherries and remove any stems—if using frozen, no need to thaw.
In a wide saucepan (to help evaporation), combine the berries with 1/2 cup water. Bring to a boil over medium-high, then reduce to a gentle simmer.
Mash the berries with a potato masher until they release their juices, then let simmer for 10 minutes, until the fruit is very soft and the liquid has reduced a bit.
Stir in 1/2 cup granulated sugar and 1 tablespoon lemon juice. Taste—remember, chokecherries are tart, so don't oversweeten! Simmer for another 5 minutes, stirring occasionally.
Remove from heat and quickly whisk in 3 tablespoons chia seeds to prevent clumps. Let the jam sit for 5 minutes; it will continue to thicken as it cools. (For a smoother jam, strain through a sieve before adding chia, then use only 2 tbsp chia.)
Ladle the jam into clean jars and let cool completely, then refrigerate. It will set fully after a few hours. Store in the fridge for up to 3 weeks or freeze.

C… The jam sets beautifully with a spreadable, almost jelly-like consistency thanks to the chia. It's not overly sweet—perfect on a warm scone or swirled into yogurt. I love how the deep purple color brightens any breakfast spread!

Chokecherry Bourbon Jam

A few weeks ago, I stumbled upon a patch of wild chokecherries while hiking, and I knew I had to turn them into something special. This chokecherry bourbon jam combines the tartness of wild berries with the smoky warmth of bourbon—perfect for glazing pork or spooning over ice cream.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Jam

4 cups fresh chokecherries, pitted (wear gloves—they stain everything!)
2 cups granulated sugar
1 box (1.75 oz) powdered pectin
A generous splash of bourbon (about 2 tablespoons)
Juice of 1 lemon

Instructions

Wash and pit the chokecherries. Don't skip the gloves—your hands will thank you. Crush the berries lightly with a potato masher in a large pot.
Stir in the pectin until fully dissolved. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Add the sugar all at once, stirring to dissolve. Return to a hard boil that can't be stirred down, and cook for exactly 1 minute, timing from the boil.
Remove from heat. Stir in the bourbon and lemon juice. For a deeper flavor, let it rest 5 minutes before testing.
Test for set: place a dollop on a chilled plate and see if it wrinkles when pushed. If not set, boil another 30 seconds and test again.
Skim off any foam with a metal spoon. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands.
Process in a boiling water bath for 10 minutes (adjust for altitude). Let cool undisturbed for 12-24 hours; check seals.

Each jar holds a taste of late spring—tart, sweet, and subtly smoky. I love using it as a glaze for grilled chicken or swirled into yogurt for a morning treat. Enjoy it any way you like!

No-Pectin Chokecherry Jelly

Since wild chokecherries are notoriously stingy with their pectin, I've learned to coax out every bit by simmering them patiently. This no-pectin jelly relies on a long boil and a touch of lemon to achieve that perfect spreadable set—just like Grandma used to make.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

For the Juice

2 lbs fresh chokecherries (about 6 cups)
2 cups water

For the Jelly

3 cups prepared chokecherry juice (from above)
2 1/4 cups sugar (3/4 cup per cup juice)
2 tbsp lemon juice
1 pat butter (optional, to reduce foam)

Instructions

Rinse chokecherries, remove stems and leaves. Discard any moldy berries.
In a large pot, combine berries and water. Boil, then simmer 30 minutes until soft and juicy. Tip: Long simmer extracts pectin.
Mash berries, then strain through jelly bag or cheesecloth. Let drip at least 1 hour (or overnight) for clear jelly. Do not press.
Measure juice—aim for 3 cups. If more, boil down; if less, add water. Pour into clean pot.
For each cup of juice, add 3/4 cup sugar. With 3 cups, that's 2 1/4 cups sugar. Add lemon juice and a pat of butter to reduce foam. Stir.
Bring to a rolling boil over high heat, stirring. Insert candy thermometer. Boil until 220°F (jelly stage), about 15–25 minutes. Tip: Test on a cold plate: if drop wrinkles when pushed, it's done.
Remove from heat, skim foam. Ladle into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims, apply lids. Process in boiling water bath 10 minutes (12 min above 1000 ft) or refrigerate up to 3 months. Tip: Sterilize jars by boiling 10 minutes.

The final jelly is a jewel-toned ruby with a tart-sweet punch that's perfect on toast, scones, or even a cheese board. Its natural set is soft but spreadable, thanks to the patient simmering. Trust me, one taste and you'll never miss the boxed pectin.

Chokecherry & Ginger Jam

Summertime means chokecherry picking! I love turning foraged berries into this zingy jam. Fresh ginger adds a warm kick that makes it perfect for scones or yogurt.

Serving: 48 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

about 4 cups of fresh chokecherries (stems removed, rinsed)
a cup of water
3 cups of granulated sugar
a generous 2 tablespoons of fresh grated ginger (peeled first)
a splash of lemon juice (about 1 tablespoon)
one pouch of liquid pectin

Instructions

In a large pot, combine the chokecherries and water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, until the berries are soft and bursting. Tip: cover the pot to keep steam in.
Mash the berries with a potato masher until pulpy. Pour the mixture through a fine-mesh sieve or cheesecloth into a large bowl, pressing with a spatula to extract as much juice and pulp as possible. Discard the solids (pits and skins). Measure 3 cups of the juice/pulp mixture; if short, add a little water to make 3 cups.
Return the mixture to the cleaned pot. Stir in the sugar and grated ginger. Place over high heat and bring to a rolling boil, stirring constantly. Boil hard for 1 minute. Tip: use a candy thermometer to confirm the mixture reaches 220°F for a good set.
Remove the pot from heat. Quickly stir in the lemon juice and liquid pectin. Skim off any foam with a metal spoon. Tip: adding a small pat of butter helps reduce foaming.
Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe the rims clean, attach lids and rings, and process in a boiling water bath for 10 minutes. Tip: let the jars cool undisturbed for 24 hours to ensure a proper set.

Ladle this jam onto warm scones or swirl into morning yogurt—the ginger adds a pleasant kick that cuts through the sweetness. The texture is soft-set but spreadable, perfect for pairing with sharp cheddar or dolloping onto pancakes.

Chokecherry Chipotle BBQ Glaze

Kicking off grilling season with a smoky-sweet twist! This chokecherry chipotle BBQ glaze came from a happy accident—I had leftover chokecherry jelly and a craving for something fiery. The result? A sticky, tangy glaze that's perfect for brushing on ribs or chicken.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Glaze

1 cup chokecherry jelly (or any tart berry jelly)
2 chipotle peppers in adobo, minced
1 tablespoon adobo sauce from the can
2 tablespoons apple cider vinegar
1 tablespoon brown sugar (packed)
2 cloves garlic, minced
Pinch of salt

Instructions

In a small saucepan over medium heat, combine the chokecherry jelly, minced chipotle peppers, adobo sauce, apple cider vinegar, brown sugar, minced garlic, and a pinch of salt. Stir until the jelly melts and the mixture is smooth.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cook for 10-12 minutes, stirring occasionally, until the glaze has thickened and reduced by about one-third. Tip: To test thickness, dip a spoon in—the glaze should coat the back of the spoon and leave a clear trail when you run your finger through it.
Remove from heat and let cool slightly. If you want a smoother glaze, you can blend it with an immersion blender, but I love the little flecks of chipotle. Tip: For a milder heat, use only 1 chipotle pepper and scrape out the seeds first.
Brush the glaze onto grilled meats during the last 5 minutes of cooking, or serve it as a dipping sauce. It's fantastic on chicken wings or pork chops. Tip: Store any leftover glaze in an airtight jar in the fridge for up to two weeks.

Not only does this glaze add a gorgeous mahogany sheen, but the smoky chipotle balances the sweet-tart chokecherry beautifully. I love brushing it on grilled pork chops right off the fire—the caramelized edges are irresistible. For a fun twist, try it on grilled peaches for dessert!

Chokecherry & Mint Jelly

Unexpectedly, the best jelly I've ever made came from foraged chokecherries and a handful of mint from my garden. It's like summer in a jar—tart, sweet, and herb-kissed, perfect for slathering on lamb chops or whisking into vinaigrettes.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

a couple of pounds (about 4 cups) fresh chokecherries, stems removed
1 cup water
1 box (1.75 oz) powdered pectin (like Sure-Jell)
2 tablespoons fresh lemon juice
4 cups granulated sugar
a generous handful (about 1/4 cup) fresh mint leaves, plus a few sprigs for garnish

Instructions

Rinse the chokecherries well and toss them into a large pot with the water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes, mashing the berries with a potato masher to release their juice.
Strain the mixture through a jelly bag or a fine-mesh sieve lined with cheesecloth set over a bowl. Let it drip for at least an hour, or gently press to extract every bit of juice. You should end up with about 3 cups of deep red juice. Discard the solids.
In a clean, heavy-bottomed pot, combine the chokecherry juice, pectin, and lemon juice. Whisk well to dissolve the pectin, then bring to a rolling boil over high heat—a boil that cannot be stirred down.
Pour in all the sugar at once, stirring constantly. Return the mixture to a full rolling boil and cook for exactly 1 minute (set a timer!). The jelly will darken slightly and look glossy.
Remove the pot from the heat. Tie the mint leaves in a piece of cheesecloth and dunk them into the hot jelly, stirring gently for 5 minutes until the mint flavor infuses. Then remove the cheesecloth bundle and discard.
Skim off any foam from the surface with a metal spoon. Ladle the hot jelly into sterilized 8-ounce jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and let cool at room temperature. Store in the refrigerator for up to 3 weeks, or process in a water bath for shelf stability.

Crystal clear with specks of green, this jelly is a stunner on a cheese board or stirred into sparkling water for a mocktail. Trust me, you'll want to hoard every jar.

Conclusion

Don’t let these wild gems go to waste! Dive into these chokecherry recipes for a taste of summer all year. Try one, share your favorite below, and save this post on Pinterest to spread the joy of homemade preserves.

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