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About 3 quarts cherries, picked when red, not ripe
1 quart green apples, washed and cut up - with skins
Water
Lucy's Note: The wild berry jams and jellies were considerably more popular with the kids than chokecherry sauce (with seeds)
Wash and pick over the berries. Add the cut up green apples. Boil in a little water until soft. Strain the fruit and cool, reserving the liquid. Press the strained fruit through a jelly bag, or layers of muslin. Boil all the liquid until it is reduced to a thick syrup; remove from heat and measure sugar cup for cup with juice. Return to fire and boil hard until the jelly forms a glossy sheet when dropped from the spoon. Pour into hot jelly glasses quickly. Cover with canning lids or a layer of paraffin.
Should make 6 glasses
