CANNING CHERRY JELLY

 


There is something deeply satisfying about preserving the simple gifts of the season and filling your pantry with jars of homemade goodness. When cherry trees are heavy with ripe, juicy fruit, making and canning cherry jelly is a wonderful way to capture that fresh summer flavor and enjoy it long after the harvest has passed.

Yield: About 6 half-pint jars


INGREDIENTS

  • 3½ cups cherry juice (about 3 1/2 lb. ripe cherries)
  • 1/2 cup water
  • 1 package powdered pectin
  • 4 cups sugar
  • 1/4 tsp almond extract (optional)


INSTRUCTIONS

  1. To Prepare Cherry Juice    

    1. Select about 3½ pounds of ripe cherries. Wash the cherries thoroughly, remove the stems, and pit the cherries.
    1. Finely chop or coarsely grind the cherries. If you do not have a food grinder, lightly crush the cherries with a potato masher until most of the fruit is broken up. Do not puree the fruit
    1. Place the prepared cherries in a large stainless steel or enamel saucepan. Add ½ cup water and stir to combine.
    1. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
    1. Line a large mesh strainer with cheesecloth or use a tea towel and place over a large bowl. Pour the hot cherry mixture into the cloth. Allow the juice to drip until it stops. For maximum yield, gently press the cheesecloth to extract additional juice.
  2. To Make the Jelly
  • Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir in pectin. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add almond extract if using; stir.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)


Print Recipe

CANNING CHERRY JELLY


Yield 5 to 6 half pint jars










INGREDIENTS

  • 3½ cups cherry juice (about 3 1/2 lb. ripe cherries)
  • 1/2 cup water
  • 1 package powdered pectin
  • 4 cups sugar
  • 1/4 tsp almond extract (optional)

DIRECTIONS

  1. To Prepare Cherry Juice

    1. Select about 3½ pounds of ripe cherries. Wash the cherries thoroughly, remove the stems, and pit the cherries.
    1. Finely chop or coarsely grind the cherries. If you do not have a food grinder, lightly crush the cherries with a potato masher until most of the fruit is broken up. Do not puree the fruit
    1. Place the prepared cherries in a large stainless steel or enamel saucepan. Add ½ cup water and stir to combine.
    1. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
    1. Line a large mesh strainer with cheesecloth or use a tea towel and place over a large bowl. Pour the hot cherry mixture into the cloth. Allow the juice to drip until it stops. For maximum yield, gently press the cheesecloth to extract additional juice.
  2. To Make the Jelly
  • Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir in pectin. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add almond extract if using; stir.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)