Cherry Jelly

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“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.”
READY IN:
1hr
YIELD:
7 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. TO MAKE JUICE:
  2. Select fully ripe cherries.
  3. Softly wash. Remove stems. Do not pit!
  4. In large pot, crush cherries (I use a potato masher.).
  5. Add 1 cup water to crushed cherries.
  6. Bring to a boil over high heat.
  7. Reduce heat and simmer for 10 minutes.
  8. Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
  9. Toss pits, pulp, and peels.
  10. TO MAKE JELLY:
  11. Measure 3 1/2 cups juice into large pot.
  12. Add pectin and stir.
  13. Place on high heat and stir constantly.
  14. Bring to a full rolling boil (that can't be stirred down).
  15. Add sugar, continue stirring and bring to a full rolling boil once more.
  16. Boil hard for 1 minute.
  17. Remove from heat.
  18. Skim off foam.
  19. Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
  20. Process in hot water bath for 5 minutes.
  21. 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.

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