Cherry Jelly
Capture the luscious essence of summer with this delightful homemade Cherry Jelly recipe. Made with fresh, pitted cherries, a touch of zesty lemon juice, and the perfect balance of sweetness, this easy-to-follow recipe creates a smooth, jewel-toned preserve bursting with ripe cherry flavor. Using powdered fruit pectin ensures a perfectly set jelly every time, while straining the fruit creates a silky, spreadable texture. Perfect for spreading on warm toast, layering in desserts, or gifting to loved ones, this 30-minute Cherry Jelly is a must-try for preserving the best of the season. Plus, with detailed canning instructions, your preserves stay fresh and delicious for up to a year.
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Ingredients
- 4 cups Fresh cherries (pitted)
- 3 cups Granulated sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 1.75 ounces Powdered fruit pectin
- 1 cup Water
Directions
Step 1
Wash and pit the fresh cherries, then chop them finely or blend them to your desired consistency for the jelly.
Step 2
In a large saucepan, combine the cherries and water. Bring the mixture to a boil over medium heat, then reduce to a simmer. Let it cook for about 10 minutes, stirring occasionally, to extract the juice from the fruit.
Step 3
Strain the mixture through a fine mesh sieve or cheesecloth to separate the juice from the solids. You should have approximately 3 cups of cherry juice. Discard the solids.
Step 4
Return the cherry juice to a large, clean saucepan and stir in the lemon juice and powdered fruit pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Step 5
Add the sugar all at once and stir until it is completely dissolved. Return the mixture to a full rolling boil and cook for 1-2 minutes, stirring constantly. A rolling boil is one that doesn't stop bubbling even when you stir.
Step 6
To test for doneness, place a small amount of the jelly on a chilled plate and let it cool briefly. If it wrinkles slightly when pushed with your finger, it is ready. If not, boil for another minute and test again.
Step 7
Remove the saucepan from the heat and skim off any foam that has formed on the surface using a spoon.
Step 8
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, attach the lids and rings, and process the jars in a boiling water bath for 10 minutes to seal.
Step 9
Let the jars cool completely at room temperature. Once cooled, check the lids to ensure they are properly sealed. Store sealed jars in a cool, dark place for up to one year. Refrigerate once opened.
Nutrition Facts
| Serving size | (1559.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2790.8 |
| Total Fat 1.3g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7.5mg | 0% |
| Total Carbohydrate 728.3g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 682.7g | |
| Protein 7.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 99.4mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 1451.7mg | 0% |
Source of Calories