Chokecherry and Crabapple Jelly

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