ADVERTISEMENT
- Real Recipes from Real People -

ISO: choke (or wild) cherry jam recipe

Misc.
1) I want to make sure this berry is the choke cherry which I know as wild cherry;It's a pea size and grows in wild grape-like bunches on little trees (almost shrubs).

2) I would like the recipe for making jam; I have picked 2 Kilos of them.

Editor's note:
Cataldo,

It would be best if you can have an expert in your area look at the bush and/or fruit that you want to use. I don't think anyone online can tell you with complete certainty that the wild berries you have are safe to eat just through a description of the berry.

Happy Cooking!

Betsy
MsgID: 206240
Shared by: cataldo, Oshawa Ontario
Board: Canning and Preserving at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  cataldo, Oshawa Ontario
2
  Linda Lou,WA
ADVERTISEMENT
Random Recipes
  • 7 Layer Casserole
  • 7 Layer Casserole Yield: 6 Servings 1 c Uncooked rice 1 c Whole kernal corn 1 Small can tomato sauce 1/2 c Water 1 c Chopped onions and green Peppers 1 lb Plus hamburguer (ground beef) 1 Small can tomato sauce ...
  • Classic Grape Salsa
  • CLASSIC GRAPE SALSA 2 cups coarsely chopped seedless grapes 1/2 cup chopped green onions 1/2 cup diced fresh chilies (or diced, canned chilies) 2 tbsp. chopped fresh cilantro 2 tbsp. vinegar 1 clove garlic, minced 1...
  • The Gumbo Shop's Seafood Okra Gumbo
  • THE GUMBO SHOP'S SEAFOOD OKRA GUMBO 2 pounds fresh or frozen shrimp, heads on (about 40 to 50 count per pound) 2 small blue crabs, fresh or frozen 3 quarts water 2 tablespoons cooking oil 1 quart fresh or frozen okra,...
ADVERTISEMENT
  • Chicken and Sausage and Shrimp Gumbo
  • CHICKEN AND SAUSAGE AND SHRIMP GUMBO This is one thing that is great on a cold winter or fall day. It's filling and stick to the ribs also. Usually leaves enough for two to freeze for another day. 1/3 cup all-purpose...
  • Belgian Dessert Waffles (using cake mix, 1980's)
  • BELGIAN DESSERT WAFFLES 1 (17 oz.) package Pillsbury Yellow Cake Mix 1 1/2 cups milk or light cream 4 eggs 1/2 teaspoon salt Preheat waffle iron at medium heat. Lightly oil the waffle grid surface to preve...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: choke (or wild) cherry jam recipe
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!