8 cups ripe chokecherries
2 cups water
12 cups quartered crabapples
1 1/2 cups sugar
To prepare juice, combine chokecherries and 2 cups water in a saucepan. In a separate saucepan, combine crabapples with enough water to cover. Bring mixtures to a boil: reduce heat and simmer, covered, until fruit is soft. Mash mixtures occasionally while cooking although I find that it is best not to mash the crabapples too fine (harder to juice). Strain separately through jelly bags.
Measure 3 cups chokecherry juice and 3 cups crabapple juice. In a Dutch oven, combine chokecherry juice and crabapple juice: bring to a boil. Add sugar and stir until dissolved. Bring mixture to a boil and boil rapidly until jelly stage is reached, about 20 minutes. Remove from heat and skim foam if necessary.
Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.
Yield: about 6 cups
