The wild berries have been absolutely prolific this summer. Blueberries were stupendous and are still being picked at this late date. They are big and juicy and numerous – it is easy to pick a gallon per hour if you are in the right location(try looking under the ferns). Now the Chokecherries are getting ripe.
When the Chokecherries are like this, they are so easy to pick. I was able to pick 5 pounds of cherries in 1/2 hour. The Chokecherries are super tart and the pit is poisonous so processing is necessary to make these berries edible.
First, the berries need to cooked for about 10 minutes, then you must put them through a jelly bag to strain out the juice.
The taste of Chokecherry jelly is unparalleled. The tart combined with the sweet sugar is so tangy! I went a little overboard this year, I put up two batches of Chokecherry jelly (along with several pints of Blueberry jelly) and put a good amount of strained juice in the freezer for later this winter when I’m going to try making Chokecherry Wine!