Step 1

Clean and de-stem the chokecherries. Extract the juice, either in a steam juicer or by simmering them for roughly 20 minutes with 1 cup of water. Strain through a jelly bag for at least 2 hours.

Step 2

Measure the resulting juice and place 4 cups in a jam pot.

Step 3

Add sugar and lemon juice (if using).

Step 4

Bring the mixture to a full rolling boil in a deep heavy-bottomed pot, stirring frequently to prevent scorching and overflows.

Step 5

Cook on medium-high heat until the mixture reaches gel stage (about 15-20 minutes). Test for gelling on a plate that's been chilled in the freezer, or cook until it reaches 220 degrees on an instant-read thermometer.

Step 6

Pour the chokecherry jelly into prepared canning jars leaving 1/4 inch headspace and cap with 2 part canning lids.

Step 7

Store the finished jam in the refrigerator, or process in a water bath canner for 10 minutes. Turn off the heat on the canner, allow the jars to remain an additional 5 minutes, then remove to cool to room temperature.

Step 8

After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep in the pantry for 12-18 months. Refrigerate after opening, and use within a few weeks.