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5-1/2 (1-cup/250-mL) jars or 88 servings, 1 Tbsp. (15 mL) each
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This recipe will yield 5 (1-cup/250-mL) jars of jelly plus a partially filled jar. Refrigerate the partially filled jar immediately and use within 3 weeks.
If necessary, add up to 1/2 cup water to squeezed juice to get the desired 3-cup measure.
The red or black fruit of the wild chokecherry (Prunus virginiana) is a familiar sight—during August and September. The fruit makes great jams or jellies.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.