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How to Make Cherry Jelly

Updated: Oct 25, 2023



Living in Washington State we have access to an abundance of cherries. One of the lovely items we like to make from this fabulous fruit is cherry jelly. I really like to make cherry jelly in the winter because all it takes is cherry juice. So I juice the cherries in the summer and make cherry butter out of the pulp and save the juice to make cherry jelly during the winter months when my time is not quite so busy. It has a beautiful jewel-type quality to it that makes it a wonderful gift to give with a loaf of bread or a fabulous treat to add to your toast in the morning. Today Emmaline and I are going to teach you how to make cherry jelly. The recipe is at the bottom and we hope you find this tutorial helpful.

Supplies and setup to make Cherry Jelly.

Supplies

Preparation

Start by preparing your boiling waterbath canner with enough water to cover 8 half-pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Next, preheat your jars in the oven at 250 degrees Fahrenheit. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making jelly.


How to Make Cherry Jelly:

Begin by pouring cherry juice into your jam pot.

Place juice in a large pot.

Add pectin to the cherry juice in your jam pot.

add pectin

Mix 5 1/2 cups of cherry juice with 6 tablespoons of pectin in a large pot.

Adding an optional small amount of butter will reduce foam in your cherry jelly.

add optional butter

If you want to reduce foaming add 1/2 teaspoon of butter.

Bring the cherry juice, pectin, and butter to a boil.

bring to a boil

Bring the mixture to a full rolling boil on medium-high heat. Stir constantly.

It's time to add sugar in order to make cherry jelly out of the juice.

add sugar

Add 7 cups of sugar and bring back to a full boil for 1 minute.

Fill your jars with hot cherry jelly and process them in a boiling waterbath canner.

fill jars

Pour or ladle the jelly into clean, hot, half-pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath at sea level or adjust for your elevation.

We have taught you how to make cherry jelly at home. We hope you found this tutorial helpful.

Cherry Jelly in Jars

Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.


Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.


If you have any questions about how to use a boiling water canner take a look at our canning basics videos.


This video was part of another three-part video. Make sure you take a minute to watch 3 THINGS TO MAKE WITH !) POUNDS OF CHERRIES.



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