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Cherry Jelly |
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Serves: 7 Print this Recipe3 pounds sour cherries fully ripe or 3 1/2 cups prepared juice 1/2 cup water 7 cups sugar 1 6-ounce bottle liquid pectin 2 to 3 drops almond extract (optional) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! For juice extraction, stem and pit cherries; crush thoroughly. Add water, bring to boil; reduce heat and simmer, covered, for 10 minutes. Place in jelly bag or cheesecloth and let drip or squeeze to remove juice. Measure juice into very large saucepan. Add sugar; mix well. Stir in pectin and bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove at once from heat, skim off foam with metal spoon; add optional almond extract and pour quickly into hot sterilized jelly jars. Cover at once with 1/8 -inch paraffin or seal with canning lids, following manufacturer's instructions. Note: If not enough juice, add more water to fruit pulp, cook, and squeeze or drip again. Cherry Jelly is from the Cook'n Deluxe collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cherry Jelly Sour Cherry Jam Spicy Chips (pickles) |
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