Cherry Jelly

Recipe by kdp4640
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement