3 l chokeberries
5 dl water
1 kg jam sugar
1-2 tsp cinnamon
1/2 dl balsamic vinegar
Rinse the berries and boil in a pot for about fifteen minutes. Strain the juice (approx. 1 1/2 liters). Stir in the sugar and boil for another 10-15 min. You can make the jelly from just the berries or, if desired, flavor it with cinnamon and balsamic vinegar when adding the sugar. Skim off the foam from the surface. Jar the jelly into clean jars and seal the lids tightly. Chokeberry jelly is suitable for meat and game dishes, cheese boards, or, unflavored, with morning porridge.
