This aronia recipe was adapted from a chokecherry recipe by a friend, her mother pronounced the results fantastic, even better than chokecherry.
31/2 cups berry juice ½ cup lemon juice
1 package pectin 6 cups sugar
Wash fruit and cover with water, simmer 15 minutes. Strain the juice. Pour measured amount into a 6-8 quart non-reactive kettle such as enamel or stainless steel. Add lemon juice, pectin and stir. Bring to a boil, add sugar, stir, and bring to a full rolling boil. Boil exactly two minutes. Skim and pour into clean, hot jars. Seal.
Makes approximately 4 pints of jelly.
I like to make cooked-down jellies, which rely on the natural pectin found in the fruit and use less sugar per cup of juice than commercial pectins.
4 cups berry juice 2-4 cups sugar
Wash fruit and barely cover with cold water. Slowly heat to a simmer, and simmer until the fruit has a transparent or colorless look to it. Strain the juice. Measure the juice into the kettle (as above) and follow the directions for making cooked-down jelly. 2 cups is the minimum amount of sugar to add, add more if you like a sweeter product.
Makes approximately 2 pints of jelly