Recipe: Chokecherry Jelly

I can only find one for jelly, not jam.

Chokecherry Jelly

3 pounds (approximately) chokecherries
1/4 cup water
1 pkg. powdered fruit pectin (1-3/4 oz.)
4-1/2 cups sugar

Wash the cherries and remove the stems. Place them in a large pot and crush them. Do not remove the pits. Add 1/4 cup water and bring to a boil. Reduce heat and simmer for 10-15 minutes. Strain cherries and all the liquid through a jelly bag.

Measure 3-1/2 cups juice and combine with pectin in a saucepan.

Bring to a hard boil over high heat, stirring occasionally.
Immediately add sugar and return to a full, rolling boil.

Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Pour at once into sterilized jars, leaving 1/2-inch headroom, and seal in water bath canner for 10 minutes.

Yield: About 5 half-pint jars.