Description
This sour cherry jelly recipe transforms summer’s fleeting cherry harvest into year-round breakfast luxury using just three simple ingredients. The natural balance of tart cherries, brightening lemon juice, and sweet sugar creates a preserve that captures summer sunshine in every spoonful.
Ingredients
Scale
- 3 lbs fresh sour cherries (Montmorency variety preferred), pitted
- 2 tbsp fresh lemon juice
- 2 cups granulated sugar
- Optional: 1½ cups honey, or 2 cups coconut sugar as substitutes
- Optional: 1 package of Sure-Jell pectin for a firmer set
Instructions
- Wash cherries, remove stems, and pit them (yields about 5 cups pitted fruit).
- Place cherries and lemon juice in a heavy-bottomed pot over medium-high heat.
- Simmer for 20 minutes, stirring frequently until cherries release juices.
- Stir in sugar and continue cooking for 25-30 minutes until thickened.
- Test consistency using the frozen plate method or thermometer (220°F at sea level).
- Strain mixture through cheesecloth for clear jelly, then ladle into sterilized jars leaving ¼ inch headspace.
- If canning, process jars in boiling water for 10 minutes (15 minutes above 6,000 ft).
- Cool jars completely, check seals, and store appropriately.
Notes
Always sterilize jars and equipment before filling to prevent contamination. For smoother jelly, strain before final cooking stage.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Preserves
- Method: Stovetop & Canning
- Cuisine: Homemade
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 150
- Sugar: 36g
- Sodium: 0.3mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg