Recipes for chokecherry star anise jelly & apricot and lemon verbena preserve.

Recipes courtesy of Chef Andrew Winfield, formerly of River Cafe

CHOKECHERRY STAR ANISE JELLY 

Yield: Approximately 9 pint jars

Ingredients:

  • 4 cups chokecherry juice
  • 2 Tbs lemon juice
  • 2 star anise
  • 6 cups white sugar
  • 1 pkg regular Cero

Method:

  • Wash and remove chokecherry hulls and stems and crush.
  • Put the fruit and enough water to cover the berries in a large saucepan and bring to a boil. Simmer, stirring occasionally until the fruit is soft.
  • Mash the fruit through a sieve to obtain the juice.
  • 1 lb of fruit will typically yield 1 cup of juice.
  • Bring chokecherry juice and lemon juice up to a boil.
  • Whisk in Certo.
  • Bring back to a boil.
  • Add all of the sugar.
  • Bring to a hard boil for one minute (careful, this one will want to boil over).
  • Remove from heat and stir slowly for five minutes, skim.
  • Fill sterilized jars (they should be ready if you started them at the same time as the juice).
  • Skim with a sterilized teaspoon.
  • Seal and boil for 17 minutes.

APRICOT & LEMON VERBENA PRESERVE 

Yield: Approximately 9 pint jars

Ingredients:

  • 11 cups apricot, chopped to 1⁄2 cm pieces (not peeled)
  • 11 cups sugar
  • 2 Tbs lemon juice
  • 6 plus 9 lemon verbena leaves
  • 1 pkg Certo powder
  • 1 pkg Certo light powder

Method:

  • Bring apricots, 6 verbena leaves and lemon juice up to a boil. Let boil for 2 minutes.
  • Add the certo to the boiling fruit and mix well. Add the sugar to the boiling fruit.
  • Bring to a hard boil and then continue to boil for one and a half minutes. Stir a few times so it doesn’t stick to the bottom. Remove the geranium leaves.
  • Remove from the heat and stir slowly for five to ten minutes, skim and remove the geranium.
  • Place another small leaf of verbena in each hot jar (the jars should be ready if you started them at the same time as the juice).
  • Fill jars to 1 cm from the top. Skim with a sterilized teaspoon if necessary.
  • Seal and steam for 17 minutes.
  • Fill sterilized jars (they should be ready if you started them at the same time as the juice). 

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