From gardens in Calgary, Southern Alberta, Canada to gardens in Red Deer in Central Alberta, Canada to gardens in Lansing in Upstate New York, USA. On to gardens by Sylvan Lake, Alberta, Canada and Rural Connecticut, U.S.A. Add the gardens throughout the world travelled to near and far. Children, children never contrary,
how does a garden grow, with droplets of rain and loving care and and grandchildren all in a row.
This Schubert Chokecherry grows in the backyard of a Lakehouse on Sylvan Lake. And yes the berries are edible although due to flavor and pit best used for juice, jellies and syrups.
Schubert Chokecherry Tree
Chokecherry and Crabapple Jelly
8 cups ripe chokecherries
2 cups water
12 cups quartered crabapples
1 1/2 cups sugar
To prepare juice, combine chokecherries and 2 cups water in a saucepan. In a separate saucepan, combine crabapples with enough water to cover. Bring mixtures to a boil: reduce heat and simmer, covered, until fruit is soft. Mash mixtures occasionally while cooking although I find that it is best not to mash the crabapples too fine (harder to juice). Strain separately through jelly bags.
Measure 3 cups chokecherry juice and 3 cups crabapple juice. In a Dutch oven, combine chokecherry juice and crabapple juice: bring to a boil. Add sugar and stir until dissolved. Bring mixture to a boil and boil rapidly until jelly stage is reached, about 20 minutes. Remove from heat and skim foam if necessary.
Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.