Chokecherry jelly recipes

[doublel]

We just went foraging around town and scored 10 cups of Chokecherries. Anyone have some exceptional chokecherry recipes. I am think jelly....but might be open to something else if it is really really good!

[MillenniumMan]

There's ChokeCherry BBQ sauce for ChokeChicken:

• 3 1/2 pounds chokecherries
• 3/4 cup water
• 1 tsp black mustard seed
• 25 peppercorns
• 2 whole cloves
• 1 small onion, finely minced
• 1/2 cup raw sugar or honey
  
• 1 teaspoon red wine vinegar
• 1/2 teaspoon salt
  
• 1 tablespoon blackstrap molasses

1. Place the chokecherries and water over medium low heat in a large, heavy bottomed pot.
   
2. Simmer until they have burst.
3. Push the chokecherries through a strainer to make a thick pulp. You should end up with about two and a half cups of pulp.
4. Return the pulp to a small heavy bottomed pan over medium low heat.
5. Lightly crush the mustard seed, peppercorns, and cloves, tie them in a spice bag, and add the bag to the pulp.
6. Stir the remaining ingredients into the pulp.
7. Allow the pulp to barely simmer for about an hour.
8. Remove the spice bag and puree the barbecue sauce with an immersion blender if you would like it to be very smooth. Leave it as is if you don't mind little chunks of onion.
9. This can be refrigerated for about two months, but it keeps longer canned.
10. Can half pints in a boiling water bath for ten minutes.
    

[doublel]

Wow...that's tempting MM. Sounds yummy.