Looking for How to Make Cherry Jelly - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs in 2021? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yield: 3 pint jars or 6 eight-ounce jars
Just scroll down this page to see how to do it, in easy steps and completely illustrated. These directions work equally well for other small pitted fruits.
BEST PITTERS AVAILABLE: Leifheit
Pitter and the Norpro
Deluxe Cherry Pitter.
These things are amazing; easy fast and reliable. The Norpro can handle larger volumes of cherries reliably! I can pit a cherry per second. The Leifeit is even better, as it is larger!
Comments from a visitor on July 1, 2010: "I wanted to let you know about the Norpro Deluxe Cherry Stoner/Pitter. These things are GREAT!!! They pit cherries reliably and remarkably fast! Just tell your readers to NOT lose the orange inserts (they may be other colors now) that come with the cherry pitter. They're definitely necessary to actually pit the cherries."
See these videos about setting up and using the Norpro Deluxe Cherry Pitter, to see just how easy and fast it is.
The yield from this recipe is about 6 eight-ounce jars (which is the same as 3 pints).
It's fun to go pick your own and you can obviously get better quality ones!
As mentioned in the Ingredients section; you may use frozen
cherries (those without syrup or added sugar); which is especially useful if you want to make some jam in December to give away at Christmas!
How much fruit?
You will need about 4 cups of finely chopped, pitted cherries (which is about 3 pounds or 2 quart boxes of fresh whole cherries). You can use sweet or sour cherries, but obviously, you'll need to add more sugar with sour cherries to overcome the sourness!
Jelly can ONLY be made in rather small batches - about 4 cups at a time - like the directions on the pectin say, DO NOT increase the recipes or the jelly won't "set" (jell, thicken). (WHY? Alton Brown on the Food Channel says pectin can overcook easily and lose its thickening properties. It is easier and faster to get an even heat distribution in smaller batches.
Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out. Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jelly.
I'm sure you can figure out how to wash the fruit in plain cold water.
With cherries you must remove the pits. There are inexpensive cherry pitters that work fine for occasional use, or larger more sophisticated pitters if you're going to be doing a lot. As with other fruit, also pick out any stems and leaves.
Pit the fresh cherries, and keep them in cold water with 1/4 lemon juice add (to
A cherry pitter is inexpensive and easy to use, once you learn the trick. The goal is to push down so the metal stem holds the pit down against the opening in the bottom of the cup. The pits will not go through the hole; it is just to help trap them. then releasing your grip, the cherry rides up on the metal stem, while the pit remains trapped in the cup, stuck in the hole. Then just push the cherry off and use your thumb on the underside of the cup, to push the pit back out.
I'm trying this one out right now. Reviewers say it can handle larger volumes of cherries reliably!
For cherry jelly, you will want to either finely chop the cherries or grind them (a food processor, blender or chopper works, and a juicer is absolutely ideal! Also, chopping, grinding or crushing them releases the natural pectin so it can thicken. You'll need about 6 to 8 cups, chopped up to yield about 4 cups of juice. It varies a lot, and you can add some water to it to make up the difference.
We just want to bring the cherries to a simmer to help release the juice and break down some of the fruit to help it pass through our jelly strainer. Put the crushed cherries in a big pot on the stove over medium to high heat (stir often enough to prevent burning) for until it starts to boil, then reduce the heat and simmer for 10 minutes. If you used a juicer, then you can skip this step and go straight to step 8.
You can either put the soft cooked cherries through a jelly strainer (about $9.00, see ordering at right) which results in the most clear jelly and is easiest to use, or pour them through cheesecloth in a colander. Or if you don't mind chunky jelly, just let the juice stand for 20 minutes, and decant (pour off) the clear liquid to use and leave the solids behind.
You may also want to run the crushed cooked cherries through a Foley food mill (about $20 - see this page) BEFORE the jelly strainer - it helps to extract more juice and jet out the large skins that will clog the strainer. It's not necessary, but helps you get the most out of the cherries.
If you need a stopping point and want to finish up the next day, this is a good place. Sometimes, jelly gets crystals, called tartrate crystals, forming in the jelly. They're not harmful and don't affect the taste, but some people don't like the appearance. I rarely even see them! But if you do, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove any crystals that have formed.
Mix the 1 and a quarter boxes of dry pectin with about 1/4 cup of sugar and Keep this separate from the rest of the sugar. If you are not using sugar, you'll just have to stir more vigorously to prevent the pectin from clumping. This helps to keep the pectin from clumping up and allows it to mix better!
Stir the pectin into the cherry juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that cannot be stirred away).
If you are using the no-sugar pectin, you can avoid adding any sugar, OR you can add Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, to taste, or plain sugar, to taste. I generally add about 3 to 4 cups of sugar to sweet cherries or 4 to 5 cups to sour cherries. It is to suit your taste! It seems to give the best results. The no-sugar or Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, versions just don't have the bright color and the flavor is definitely more bland. You can try using 1 cup of white grape juice instead of sugar - that works better than no sugar, but I still think sugar works best.
Why use pectin? You may run into grandmotherly types who sniff " I never used pectin!" at you. Well, sure, and their generation took a horse and buggy to work, died of smallpox and ate canned meat and green beans that tastes like wet newspapers. Old fashioned ways are not always better nor healthier. Pectin, which occurs naturally in fruit, is what makes the jelly "set" or thicken. The pectin you buy is just natural apple pectin, more concentrated. Using pectin dramatically reduces the cooking time, which helps to preserve the vitamins and flavor of the fruit, and uses much less added sugar. But, hey, if you want to stand there and stir for hours, cooking the flavor away, who am I to stop you! :) Having said that, there are some fruits that have naturally high amounts of pectin ( see this page for a list ) and they simply don't need much or even any padded pectin.
Notes about pectin: I usually add about 25% more pectin (just open another pack and add a little) or else the jelly is runnier than I like. With a little practice, you'll find out exactly how much pectin to get the thickness you like.
Another tip: use the lower sugar or no-sugar pectin. You can add sugar to either and it cuts the amount of sugar you need from 7 cups per batch to as little as 2.5 cups! And it tastes even better! On the other hand; as I said earlier, I have never had success with the No-sugar pectin without adding ANY sugar. It always turned out runny and bland. You might want to try using the low sugar or no-sugar recipe with a mixture of sugar and Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, ; sugar and white grape juice, or just white grape juice - that will cut down the sugar, but still preserve the flavor.
Is your jelly too runny? Pectin enables you to turn out perfectly set
jelly every time. Made from natural apples, there are also natural no-sugar pectins that allow you to reduce the sugar you add by half or even eliminate sugar.!
Get it here at BETTER prices!
Lids: put the lids into a pan of hot water for at least several minutes; to soften up the gummed surface and clean the lids.
Need lids, rings and replacement jars?
When the berry-pectin mix has reached a full boil, add the rest of the sugar (about 4 cups of sugar per batch of cherries) and then bring it back to a boil and boil hard for 1 minute... If you bring it back to a full boil fairly slowly (on medium heat rather than high) that will help reduce foaming.
Remove from the heat. p>
Foam... What is it? Just jelly with a lot of air from the boiling. img border="0" src="cherry/foam.jpg" width="142" height="139" align="right"> But it tastes more like, well, foam, that jelly, so most people remove it. It is harmless, though. Some people add 1 teaspoon of butter or margarine to the mix in step 6 to reduce foaming, but food experts debate whether that may contribute to earlier spoilage, so I usually omit it and skim.
But save the skimmed foam! You can recover jelly from it to use fresh! SeSee this page for directions!
I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.
Notes about "set" (thickening or jell): It takes 3 ingredients for jams and jellies to set: pectin, sugar and acidity. The amount of pectin that is naturally occurring in the fruit varies from one type of fruit to another and by ripeness (counter intuitively, unripe contains more pectin). See this page for more about pectin in fruit. It takes the right balance, and sufficient amounts of each of pectin, sugar and acidity to result in a firm jam or jelly. Lastly, it takes a brief period (1 minute) of a hard boil, to provide enough heat to bring the three together. Generally speaking, if your jelly doesn't firm up, you were short in pectin, sugar or acidity or didn't get a hard boil. That's ok - you can "remake' the jelly; see this page !
Why? Otherwise, the fruit will often float to the top of the jar. This isn't a particular problem; you can always stir the jars later when you open them; but some people get fussy about everything being "just so", so I've included this step! Skipping this step won't affect the quality of the jelly at all. I usually don't bother.
YoYou'll also notice that the less sugar you use, the more the fruit will float (chemists will tell you it is due to the decreased density of the solution!)
Fill them to within 1/4-inch of the top, wipe any spilled jelly off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner!
TThis is where the jar tongs come in really handy!
Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 minutes, which is what SureJell (the makers of the pectin) recommend. I say "in general" because you have to process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sanitize the jars and lids right before using them. The directions inside every box of pectin will tell you exactly. The directions on the pectin tend to be pretty conservative. Clemson University says you only need to process them for 5 minutes. I usually hedge my bets and start pulling them out after 5 minutes, and the last jars were probably in for 10. I rarely have a jar spoil, so it must work. But you don't want to process them too long, or the jelly will turn dark and get runny. See the chart below for altitude adjustment to processing times, if you are not in the sea level to 1,000ft above sea level range.
Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jelly and then not to process the jars to be sure they don't spoil!
Recommended process time for jellys in a boiling water canner .
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
Lift the jars out of the water with your jar lifter tongs and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them! Another trick is to keep the uncooked cherries or other fruit in the freezer and make and can the jelly as needed, so it's always fresh. r>
From left to right:
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Home Canning Kits
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see
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