Nanking Cherry Jam Jelly
Capture the vibrant sweetness of summer with this Nanking Cherry Jam Jelly recipe, a perfect way to transform the tart, ruby-red jewels of the Nanking cherry bush into a silky, spreadable delight. This homemade jelly combines the natural tanginess of freshly simmered Nanking cherries with just the right amount of sugar and a hint of liquid pectin for the ideal texture. With only 20 minutes of prep time, you can enjoy a rich and glossy preserve that's perfect for slathering on toast, topping desserts, or even enhancing savory dishes. Plus, learn simple canning techniques to seal this seasonal indulgence for year-round enjoyment. Perfect for gifting or stocking up your pantry, this Nanking Cherry Jam Jelly is the essence of homemade goodness you'll savor with every spoonful!
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Recipe Information
Ingredients
- 6 cups Nanking cherries
- 1 cup Water
- 4 cups Granulated sugar
- 3 tablespoons Liquid pectin
Instructions
Rinse the Nanking cherries thoroughly under cold water to remove any dirt or debris.
In a large pot, combine the Nanking cherries and 1 cup of water. Bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to low and simmer the cherries for about 10-15 minutes, stirring occasionally, until the cherries are soft and have released their juices.
Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl, pressing down on the cherries to extract as much juice as possible. Discard the solids.
Measure the strained juice and return 4 cups of it to the pot. If you have less than 4 cups, add a bit of water to make up the difference.
Add the granulated sugar to the pot with the juice and stir well to dissolve. Bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
Once boiling, stir in the liquid pectin and continue boiling the mixture for 1-2 minutes. Remove from heat.
Skim off any foam from the surface using a spoon for a clearer jelly.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with sterilized lids and rings.
Process the jars in a boiling water bath for 10 minutes to seal properly. Carefully remove the jars and let them cool completely on a towel-lined countertop.
Check the seals once cooled and store the jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
3793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 972.1 g | 353% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 914.3 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 3171 mg | 67% | |
*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.
