Chokecherry Jelly
This jelly is made from the juice of chokecherries which grow prolifically across most of Canada. The raw berry is too acidic and astringent to eat, but cooking it with sugar destroys makes it flavourful, sharp but not sour. In Canada, it's been a farmhouse favourite for generations. Spread it on toast or use it in your cooking. Chefs frequently use it as a flavouring in sauces, gravies, and dressings. It can also be a tart filling or a a cheesecake topping.
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