By ~kdp on June 07, 2005
Photo by TeacherLaLa
Photo by TeacherLaLa
"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."
Serving Size: 1 (1187 g)
Servings Per Recipe: 1
"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."
"Very easy to make and it turned out awesome!"
"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."
"I was given ALOT of cherries from a friend and decieded to try your recipe. I ended up with 72 1/2 pints of your wonderful jelly. It has that slight "tang" from the cherry yet sweet like a jelly should be. I have given some out to friends and family and they all loved it. Thank you so much for sharing this easy and delicious recipe."
"I loved this recipe.. I used bing cherries and boiled the whole, then mashed with a potoatoe masher. I kept the pulp and added it to another jam(worked perfectly), I also boiled it for a couple of extra minutes and skipped the final water bath. Worked great."
"I loved this recipe! By far this is the easiest and tastiest jelly i have ever made. This is basically FOOL_PROOF! Thanks a bunch!!!"
"Made this jelly and it was easy and tasted great."
"Never made jelly before this was soooo ez. We have a cherry tree that produces like crazy and this was a very good way not to have to pit all those cherries!!!!"
"I just used this receipe today and it's so simple. I make 19 half pint jars of cherry jelly. I usually don't do things like this but it was so easy. Thanks for sharing it."
"I've done something similar, only I don't pit, remove the stems or crush. Add the cherries to the pot with water, put a lid on the pot and simmer for 1/2 hour over low heat. The heated water causes the cherries to puff up and the juice to steam out. Once the cherries appear to be floating in their own juice, I pour the pot contents into a regular strainer, thus removing all the stems, pits and skins. You can also add spice to your jelly by sticking a cinnamon stick in the pot while juicing the cherries -- makes your whole house smell like fresh baked cherry pie!"