It’s chokecherry picking time

The chokecherries are ripening and the time is near for the Chokecherry Culinary Contest at the Sept. 10 Chokecherry Festival.
There are categories galore, so gather those wild chokecherries and create a dish for the contest.
Entry blanks with categories and contest rules are available at the Lewistown Area Chamber of Commerce and at the Lewistown Art Center at the corner of Fourth and Main, where the contest will be held.
Entries are due between 8 and 9 a.m., Sept. 10. Don’t be late as the judging starts at 9:05 a.m.
Last year’s winner of the popular chokecherry jelly category was Blanche Chapman. She took her time-honored, treasured family recipe and kicked it up a notch. Here’s her Aunt Lucille’s recipe, with a new twist, that won the prize:

Chokecherry Jelly
3 C chokecherry juice
2 C apple juice
½ C lemon juice
1 T grated ginger (optional)
1 pkg. pectin
6 C sugar

Mix the first 5 ingredients and bring to a rolling boil.
Add sugar all at once.
Boil about 8 – 12 minutes until jelly sheets* from spoon. (Longer if necessary.)
Fill hot sterile jars to within ¼ inch from top.
Process for 15 minutes in boiling water-canner*.
Makes 7 – 81/2 pints.
*consult Ball Blue Book on “sheeting” and canning

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