3 quarts stemmed and washed chokecherries
2 1/2 c water
Bring to a boil in large pot (dutch oven size). Simmer 15 min (or so). Extract juice, I use a seive, but a jelly bag will work too.
2 1/2 c chokecherry juice
1 box fruit pectin (no name works as well as certo)
3 1/2 c Sugar
1/2 tsp butter to reduce foaming(optional)
Mix pectin and juice in large pot (dutch oven) that is at least 2 times larger than the amount of juice . Add butter if desired. Measure exact amount of sugar and set aside. Place pot on high heat and bring to a full boil. Stir constantly. Stir in sugar and cook ove high heat until mixture comes to a full rolling boil. Boil hard, stirring constantly for 1 min. Remove from heat and skim if necessary. Pour quickly into warm sterilized jars. Cover quickly with sterilized lids and screw rings on tightly. After 24 hours check seal and refridgerate any unsealed jars.