Chokecherry Jelly or Syrup

• 3-1/2 cups (825 ml) chokecherry juice (takes more fruit)
• 1/2 cup (125 ml) lemon juice
• 1 package pectin
• 6 cups (1425 ml) sugar

1. Wash fruit and cover with water; simmer 15 minutes.
2. Strain juice.
3. Measure juice into a 6 to 8 quarts (7575 ml) kettle.
4. Add pectin and stir.
5. Bring to a boil, add sugar, stir, and bring to a rolling boil.
6. Boil exactly 2 minutes.
7. Skim and pour into jars.
8. Seal.

chokecherry juice, lemon juice, pectin, sugar

Taken from online-cookbook.com/goto/cook/rpage/000AA5 (may not work)