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Sour Cherry Jelly

Canadian.kitchen's picture
Ingredients
  Cherry juice 3 Cup (48 tbs) (sour)
  Powdered fruit pectin 1 3⁄4 Ounce (1 box)
  Sugar 4 Cup (64 tbs)
Directions

Wash, stem, but do not pit, 3 pounds sour cherries.
Crush in saucepan, add 1 cup water (just enough to prevent burning), and simmer until soft.
Strain through jelly bag to measure 3 cups, adding water if necessary.
Place juice in a saucepan, stir in the pectin, making sure there are no lumps, and heat to a hard boil.
Add sugar; stir until dissolved.
Bring to a full rolling boil (a tumbling boil that cannot be stirred down), and boil for 1 minute.
Remove from heat, skim and pour quickly into 6 or 8 hot sterilized jelly glasses.
Cover with paraffin.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Cherry

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