1/1 Photo of Cherry Jelly
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.
My Private Note
half pi ...
Units: US | Metric
- 1TO MAKE JUICE:
- 2Select fully ripe cherries.
- 3Softly wash. Remove stems. Do not pit!
- 4In large pot, crush cherries (I use a potato masher.).
- 5Add 1 cup water to crushed cherries.
- 6Bring to a boil over high heat.
- 7Reduce heat and simmer for 10 minutes.
- 8Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
- 9Toss pits, pulp, and peels.
- 10TO MAKE JELLY:
- 11Measure 3 1/2 cups juice into large pot.
- 12Add pectin and stir.
- 13Place on high heat and stir constantly.
- 14Bring to a full rolling boil (that can't be stirred down).
- 15Add sugar, continue stirring and bring to a full rolling boil once more.
- 16Boil hard for 1 minute.
- 17Remove from heat.
- 18Skim off foam.
- 19Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
- 20Process in hot water bath for 5 minutes.
- 21Note: 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.
Browse Our Top Jellies Recipes
Nutritional Facts for Cherry Jelly
Serving Size: 1 (1187 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 520.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 16.5 mg
- Total Carbohydrate 135.0 g
- Dietary Fiber 0.6 g
- Sugars 128.3 g
- Protein 0.0 g
The following items or measurements are not included: