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Nanking Cherry Jam/Jelly

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“I came up with this recipe after making Nanking Cherry Jelly from a different recipe. This one is a little bit more tart and not as stiff as the other recipe. I used a whole apple (core and peel included) for a little extra pectin. First you have to make the juice from the cherries, then you can make jelly by straining through a cheesecloth or make jam by squeezing the pulp through a colander to get rid of the seeds.”
READY IN:
50mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. To make Juice.
  2. Combine cherries, apple and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking.
  3. Strain through a cheesecloth for 8 hours for jelly, or squeeze through a colander to remove the seeds for jam.
  4. Bring 4 cups of juice/pulp to full rolling boil and boil for 2 minutes.
  5. Add 3 1/2 - 4 cups of sugar, mix well.
  6. Bring back to a full rolling boil and boil for 4 minutes.
  7. Add 1 pouch of liquid pectin and lemon juice.
  8. Stir for 5 minutes.
  9. Pour into hot sterile jars, process for 5 minutes or put into freezer when cool. This may take up to 24 hours to set.

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