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CHOKECHERRY JELLY 
3 c. juice (from 3 1/2 lbs. of ripe chokecherries)
6 1/2 c. sugar
3 c. water
1 bottle Certo fruit pectin

Preparing Juice: Stem about 3 1/2 pounds of fully ripe cherries. Add 3 cups water and bring to boil then simmer, covered for 15 minutes. Place in jelly bag and squeeze out juice. Measure 3 cups into a very large saucepan. Add sugar, mix well. Place over high heat. Then bring to boil, stirring constantly. At once stir in Certo. Then bring to a full rolling boil and boil vigorously for one minute. Remove from heat and skim off foam with a metal spoon. Pour quickly into glasses. Cover at once with hot paraffin wax.
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