Making Jams and Jellies
Cherry Jelly
with powdered pectin
- 3½ cups cherry juice (about 3 pounds or 2 quart boxes sour cherries and ½ cup water)
- 1 package powdered pectin
- 4½ cups sugar
Yield: About 6 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 on high heat. Reduce heat and
simmer for 10 minutes. Extract juice.
To make jelly. Measure juice into a kettle. Add pectin and stir well. Place on high heat
and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar,
continue stirring, 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
canner. |
| |
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Half-pints
or Pints |
5 min |
10 |
15 |
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,
June 2005.
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