2 qts. chokecherries
2 c. water
8 c. sugar
1/2 c. liquid Certo

Clean and wash chokecherries. Add water and bring to boil. Simmer until cherries pop and flesh comes easily off from pits. Strain through sieve washing chokecherries thoroughly. Rinse leftover pits and skins with water. Add some rinsed water to strained juice to make 1 quart liquid. Combine liquid and sugar. Stir thoroughly bringing juice to boil. Add liquid Certo and bring to boil, stirring constantly. Cook at full boil for 60 seconds. Skim off foam. Pour into hot sterilized jars. Seal with melted paraffin wax or cool and freeze. Store in cool dark dry place. Yield: 7 to 8 cups.