Bear Country Kitchen: Chokecherry jelly Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use. Prepare chokecherry juice. Measure juice into saucepan. Add calcium water and lemon juice and mix well. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.