1 pkg. pectin
1 lb. choke cherries
1 c. water
4 1/2 c. sugar
1/2 c. lemon juice

Choke cherries are usually ripe around the first week of August. Choose dark, ripe ones. Wash, stem and boil the fruit in the one cup of water or to cover. Cook about 15 minutes or until soft. Crush and squeeze juice through clean cheesecloth. Measure 3 cups of juice. Place 3 cups of choke cherry juice, 1/2 cup lemon juice, 1 package pectin, in large kettle and bring to a boil over medium heat, STIR constantly - DON'T LET SCORCH. Add 4 1/2 cups of sugar stirring well, bring to a rolling boil (one that cannot be stirred down). BOIL HARD EXACTLY 3 MINUTES. Skim foam off the top, and pour into sterilized glasses of jars.

Pour melted paraffin wax 1/8 inch thick over the hot jelly. When cool, pour another 1/8 inch over the top. Prick the air bubbles. Store in a cool place. To make choke cherry syrup follow the above directions but use only 1/2 package pectin.