It’s cherry season up here and my best friend made sure I knew because the kids love cherries. So I had my husband grab a bunch on his trip to the fruit market and whipped up a batch of simple cherry jelly to stock in the pantry for winter. I made sure to set a jar to the side for my best friend as well.
With 5 kids we go through a lot of jelly. From peanut butter and jelly when they don’t want what I cooked to breakfasts. Truth is I am pretty certain a couple of them eat it right out of the jar when I am not looking. So I love making our own jelly when I find fruit to spare in the garden or for sale. We love sweet summertime strawberry jam and mulberry jam. This Simple Cherry Jelly was so easy I managed it with a handful of kids and pets trampling through the kitchen.
Cherries are great to stock up on when you find them on sale this time of year. Cherries have many health benefits and can be used for helping balance the body and heal. There are a lot of natural remedies that would surprise you.
Simple Cherry Jelly
- Two pounds fresh cherries
- 4 cups sugar
- 3 cups water
- 1 packet Sure-Jell fruit pectin
How to make Cherry Jelly
Wash cherries and remove the stems. You do not need to pit them.
Place in a large pot or dutch oven and bring to a simmer. Simmer for 3-4 minutes do not let the pot boil or it will reduce the flavor of the final product.
Mash cherries with a potato masher to release the juice.
Strain well. The trick to skip the straining through several layers of cheesecloth. A mess not worth dealing with. Instead, use your french press. I am pretty sure I will never make jelly without it again. So much easier than other methods and gets the jelly just as clear.
Return to your pot after cleaning out the remaining pulp.
Mix in fruit pectin and bring to a rolling boil while stirring constantly.
Mix in the sugar stirring constantly bringing to a boil.
Once your cherry jelly begins to set while testing pour into sterilized jars. Place on lids and rings then process in a water bath at a full boil for 5 minutes. Any jars that do not seal can be stored in the refrigerator for a few days or reprocessed within 24 hours.
This recipe will fill 5-8 oz jars, about 3.5-12 oz jars, or 2.5 16 oz jars like I use. Bigger jars are like buying in bulk for large families
Want perfect jelly that you know will set every time?
Test your jelly before removing it from the stove. When you start making jelly toss a few metal spoons in the freezer. After your jelly has boiled for a bit with the sugar in it take a spoon and grab a tiny bit of jelly. If it jells to where you can flip it upside down after about 30 seconds your jelly is ready, If not let boil longer while stirring constantly. If your jelly fails to set add more sugar in 1/4 cup incriments.