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["philip sauber" <mrtejas@lycos.com>]

I have fond memories from my childhood eating choke cherry jelly and syrup at 
my grandmother's house in western Montana.  The chokecherries grew wild 
everywhere on the river banks.  It makes jelly very easily as the level of 
pectin is very high. My grandmother didn't use pectin, she just boiled until 
it made jelly.  If it didn't jell, it was syrup.  I believe the "choke" in 
the name is from the high pectin levels.  They certainly aren't edible fresh, 
about like an unripe persimmon.



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