The chokecherry (Prunus virginiana) is a large shrub or small tree, usually found growing in small clusters. Fruiting bushes typically measure 1 to 3 inches in diameter and 8 to 15 feet tall. Exceptionally large specimens may reach 40 feet in height and a foot in diameter. Fruit is occasionally produced by plants that are only 3 feet tall. Chokecherries bloom in late spring, when the leaves are nearly fully grown. Raw fruit is extremely tart, so the kids won’t eat it all before some kitchen magic happens.
How to Juice Chokecherries
Besides the recipe and tutorial below, we also created a handy YouTube video showing the process of cooking up a batch of our old-fashioned chokecherry jelly:
Editor’s Note: Cherry and chokecherry seeds do contain amygdalin, which converts to cyanide within the body if the seeds are crushed or chewed before swallowing. Chokecherry seeds are very difficult to crush by hand, so pressing the cooked cherries within cheesecloth does not present a danger. Avoid processing chokecherries within machinery that breaks up the pits, such as blenders and food processors.