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Cherry Jelly
By ~kdp on June 07, 2005
Photo by TeacherLaLa
10 Reviews
- Prep Time: 30 mins
- Total Time: 1 hrs
- Yield: 7 half pints
Photo by TeacherLaLa
About This Recipe
"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."
Ingredients
- 3 1/2 cups cherry juice
- 1 cup water
- 1 (1 3/4 ounce) packages dry pectin
- 4 1/2 cups sugar
Directions
- TO MAKE JUICE:
- Select fully ripe cherries.
- Softly wash. Remove stems. Do not pit!
- In large pot, crush cherries (I use a potato masher.).
- Add 1 cup water to crushed cherries.
- Bring to a boil over high heat.
- Reduce heat and simmer for 10 minutes.
- Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
- Toss pits, pulp, and peels.
- TO MAKE JELLY:
- Measure 3 1/2 cups juice into large pot.
- Add pectin and stir.
- Place on high heat and stir constantly.
- Bring to a full rolling boil (that can't be stirred down).
- Add sugar, continue stirring and bring to a full rolling boil once more.
- Boil hard for 1 minute.
- Remove from heat.
- Skim off foam.
- Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
- Process in hot water bath for 5 minutes.
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (1187 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 520.7
- Calories from Fat 0
- 45%
- Amount Per Serving
- %
- Total Fat 0.0g
- 0%
- Saturated Fat 0.0g
- 0%
- Cholesterol 0.0mg
- 0%
- Sugars 128.3 g
- Sodium 16.5mg
- 0%
- Total Carbohydrate 135.0g
- 45%
- Dietary Fiber 0.6g
- 2%
- Sugars 128.3 g
- 513%
- Protein 0.0g
- 0%
Reviews
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"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."
By J-Lynn on June 17, 2011 | 1227313
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"Very easy to make and it turned out awesome!"
By Sconnie on September 02, 2010 | 1143974
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"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."
By TeacherLaLa on July 20, 2010 | 1131474
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"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."
By mommyoffour on June 29, 2010 | 1124168
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"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."
By Chef #1338241 on July 28, 2009 | 916345
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"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!!!"
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"Made this jelly and it was easy and tasted great."
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"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!!!!"
By Chef #875239 on July 03, 2008 | 664887
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"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."
By Chef #869415 on June 22, 2008 | 657026
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"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!"
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