We picked our first real crop of cherries this year, probably a quarter of a bushel, so we have been eating cherries at every opportunity, putting them in cereal and on icecream, and I used the ones with bird bites in them to make a cherry pie.
Yesterday we also picked our chokecherries, the second year now that we have had enough to make them worth picking. Their sour taste keeps them from being edible fresh (though my youngest son was not at all deterred), but they make great jelly. I prefer no-pectin recipes, and they are not always easy to find, so I thought that I should post mine:
Just cover the chokecherries with water in a pot, including some unripe ones for flavour and added pectin. Boil them until they are very soft, then mash them lightly. If you want your jelly to be clear, strain the pulp through cheesecloth, but do not squeeze or press it. If you want a more jam-like jelly, press the pulp through a sieve. Either way, combine the juice with equal amounts of sugar and about a tablespoon of lemon juice per cup of chokecherry juice. Small batches tend to jell better, so work with amounts of three to five cups of chokecherry juice at a time. Bring the batch to a boil, stirring often, until it reaches jell stage. Pour into canning jars. Water bath for five to ten minutes. Let cool. Check that the jars have sealed. Store the jars in a cool and dark place. Eat the jelly often, especially on icecream.