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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Wash and pit the fresh cherries, then chop them finely or blend them to your desired consistency for the jelly.
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.
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.
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.
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.
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.
Remove the saucepan from the heat and skim off any foam that has formed on the surface using a spoon.
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.
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
Calories |
2791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 728.3 g | 265% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 682.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
