Community Pick
Cherry Jelly
![photo by TeacherLaLa](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/12/49/75/picIgHVeB.jpg)
photo by TeacherLaLa
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/burger.png)
![photo by Emily G.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/124975/GZjDw9kaQiCT6evjtwQU_fruit%2520strainer.jpg)
- Ready In:
- 1hr
- Ingredients:
- 4
- Yields:
-
7 half pints
ingredients
- 3 1⁄2 cups cherry juice
- 1 cup water
- 1 (1 3/4 ounce) package 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.
Questions & Replies
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Reviews
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RECIPE SUBMITTED BY
kdp4640
United States