Cherry Jelly

~kdp's Note:

Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 7 half pi ...

• 3 1/2 cups cherry juice
• 1 cup water
• 1 (1 3/4 ounce) package dry pectin
• 4 1/2 cups sugar

Directions:

1. TO MAKE JUICE:
2. Select fully ripe cherries.
3. Softly wash. Remove stems. Do not pit!
4. In large pot, crush cherries (I use a potato masher.).
5. Add 1 cup water to crushed cherries.
6. Bring to a boil over high heat.
7. Reduce heat and simmer for 10 minutes.
8. Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
9. Toss pits, pulp, and peels.
10. TO MAKE JELLY:
11. Measure 3 1/2 cups juice into large pot.
12. Add pectin and stir.
13. Place on high heat and stir constantly.
14. Bring to a full rolling boil (that can't be stirred down).
15. Add sugar, continue stirring and bring to a full rolling boil once more.
16. Boil hard for 1 minute.
17. Remove from heat.
18. Skim off foam.
19. Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
20. Process in hot water bath for 5 minutes.
21. Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

Reviews

[J-Lynn]

Very good jelly, and good accurate recipe. This is basically the recipe in a Sure-Jell box. I had sweet cherries and used just 4 cups sugar per batch. One recipe took 3 lbs. of cherries; I cooked them whole for 30 min and strained as others have suggested. Yield was 48 oz., or 3 pints, of jelly that thickened beautifully.

[Sconnie]

Very easy to make and it turned out awesome!

[TeacherLaLa]

This recipe was so easy. I have never done cherry jam before- the process was so easy. NOTE: I took another's advice and threw all the cherries (pits also) in the pot with the water and then smashed them when they were done cooking for 30 minutes with a potato smasher. This was easier than smashing first. I also added half a lemon since my cherries were so sweet. I made four batches of this and every time I got 6 & 1/2 (8oz) jars each time. My last batch I added vanilla bean to the brewing cherries- it tastes so great.
Thanks for an easy jelly.