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  • Chokecherries

    As I was picking the last of my raspberries this week, I’m not sure what came over me but I decided to pick the chokecherries that grow wild in the dry creek at the edge of our yard.  I’ve never really worked with chokecherries before but I guess the Frugal in me came out.  I’m not really big on making jelly or jam but with all the strawberries I picked this year, I decided to try freezer jam.  With that and all the plum, pear, apple and zucchini butter I have stored in my canning room, I really didn’t think I wanted to make one more thing to spread on toast.  So I searched the internet for Chokecherry recipes.  All I could find were recipes for jam and jelly.  So I decided to go ahead and make some jam.  As I was cooking them to get them soft it reminded me of something I had made several years ago.  Wojapi.  I’ve eaten Wojapi many times but I’ve only made it once and I didn’t have chokecherries at the time so I used blueberries.  Wojapi is like a fruit pudding that is usually served with Fry Bread.  I have no idea where I got this recipe from but I thought I’d share it with you since it is chokecherry season and maybe you too are looking for an alternative.  You can use many different types of fruit such as plums, raspberries, blueberries, etc…  They can be fresh, canned or frozen.  Chokecherries are more tart so you may need to adjust the sugar to taste.

     

    Wojapi

    3/4 cup flour

    water to make paste

    1 cup sugar (some recipes call for honey)

    3 cups water

    1 cup chokecherry pulp (cooked until soft and pushed through a siev)

     

    Put chokecherry pulp, sugar and 3 cups water in medium saucepan.  Heat until boiling.  Make a paste out of flour and water.  Add slowly to make a gravy like mixture.  Serve warm or cold with Fry Bread.

     

    Published on August 14, 2011 · Filed under: Recipes; Tagged as: , , , , ,
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