Description
A foolproof cherry jelly recipe made with tart cherries for crystal-clear, perfectly balanced preserves. This guide teaches step-by-step jelly making with canning tips, flavor variations, and storage advice.
Ingredients
Scale
- 4 cups tart cherry juice (from 3 lbs sour cherries)
- 1/2 cup water
- 4 cups granulated sugar
- 1 box (1.75 oz) powdered pectin (6 tbsp)
- 2 tbsp lemon juice (optional)
- (Optional substitutions: low-sugar pectin, honey, maple syrup, Pomona’s pectin, apricots or plums)
Instructions
- Wash and stem 3 lbs tart cherries, leaving pits intact. Place in saucepan with 1/2 cup water.
- Cook over medium-high heat until cherries burst, then simmer 10 minutes.
- Strain mixture through jelly bag or cheesecloth for 2-3 hours without pressing.
- Measure 4 cups juice into pot. Add lemon juice if desired.
- Bring juice to rolling boil, whisk in powdered pectin, and boil 1 minute.
- Add sugar slowly, stirring constantly. Boil hard 1-2 minutes and test gel stage.
- Remove from heat, skim foam, and pour into sterilized jars leaving 1/4-inch headspace.
- Process in boiling water canner 10 minutes (15 minutes above 6,000 ft). Cool completely before storing.
Notes
Do not squeeze cherries when straining to avoid cloudy jelly. Measure juice and sugar accurately for proper gel formation. Adjust canning time for altitude.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 94
- Sugar: 22g
- Sodium: 5mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.1g
- Protein: 0.1g
- Cholesterol: 0mg