Chokecherry Jelly

8 cups ripe chokecherries
4 cups water
3 cups sugar
4 Tbsp. Lemon juice

Strain and measure juice (about 4 cups) Add 1 tbsp. Lemon juice per cup of prepared juice. Heat juice until mixture comes to a full boil. Stir constantly. Add sugar and continue to boil vigorously for 1 minute. Stir! Pour into hot sterilized jars. Seal with melted paraffin.

For a stronger cherry flavour, add 1/4 tsp. almond extract before pouring into jars.
NOTE: Using 1/4 to 1/3 red (under-ripe) chokecherries will ensure that the jelly will set.
Unripe fruit is higher in pectin.