Making Jams and Jellies
with liquid pectin
- 3 cups cherry juice (about 3 pounds or 2 quart boxes sour cherries and ½ cup water)
- 7 cups sugar
- 2 pouches liquid pectin
Yield: About 8 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare juice. Select fully ripe cherries. Sort, wash, and remove stems; do not pit. Crush cherries, add water, cover, bring to boil quickly. Reduce heat and simmer 10 minutes. Extract juice.
To make jelly. Measure juice into a kettle. Stir in sugar. Place on high heat and, stirring
constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to
a full rolling boil. Boil hard for 1 minute. Remove from
heat; skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Cherry Jelly in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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