Nanking Cherry Jam/Jelly
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 3785.44 ml nanking cherries
- 354.88 ml water
- 946.36 ml cherry juice or 946.36 ml cherry pulp
- 1 apple, chopped with peel and core
- 828.06-946.36 ml sugar
- 29.58 ml lemon juice
- 85 ml envelope liquid pectin
directions
- To make Juice.
- Combine cherries, apple and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking.
- Strain through a cheesecloth for 8 hours for jelly, or squeeze through a colander to remove the seeds for jam.
- Bring 4 cups of juice/pulp to full rolling boil and boil for 2 minutes.
- Add 3 1/2 - 4 cups of sugar, mix well.
- Bring back to a full rolling boil and boil for 4 minutes.
- Add 1 pouch of liquid pectin and lemon juice.
- Stir for 5 minutes.
- Pour into hot sterile jars, process for 5 minutes or put into freezer when cool. This may take up to 24 hours to set.
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RECIPE SUBMITTED BY
Scutch
United States