This cherry jelly recipe is the perfect combination of sweet, tart and tangy flavors.
The jelly is incredibly easy to make, but the end result is an incredibly delicious treat that’s sure to please any palate.
The jelly is perfect for spreading on toast, adding to cakes and cookies, or just eating right off the spoon!
What ingredients are needed to make cherry jelly?
Cherry jam requires only three ingredients to make.
All you need is sweet cherries, sugar and a little pectin.
The cherries are for the fruit, the sugar helps prevent the jam from spoiling, and the pectin provides a little extra sweetness.
You can find all of these ingredients at your local grocery store.
You will also need some jars or containers to store your jelly in.
You can find these at a local grocery store as well as at many larger supermarkets.
If you’re using plastic containers, be sure to wash them thoroughly before using them.
How long does it take to make cherry jelly?
Cherry jelly is made with cherries and also has some lemon juice in the recipe which makes it tart.
This means that the jelly takes longer to make than other types of jelly.
The process of making the jelly can be split into these steps:
- Pit the cherries and remove their pits
- Add sugar and lemon juice to the cherries
- Stir the mixture until it starts to thicken
- Add a little more sugar if necessary
- Transfer the mixture into jars or bottles
- Allow the jars to cool, then store them in the refrigerator
Depending on the size of your jar, it may take anywhere from 8 hours to several days for the jelly to set.
The longer the jelly sets for, the thicker it will be.
Jelly that’s ready to eat from jars can be stored in the refrigerator for up to a month before you need to use it.
Jelly that’s ready to spread onto toast or used as a filling for cookies or cakes should be consumed within a few days.
Is it difficult to make cherry jelly?
Making cherry jelly is a very simple process.
The only real challenge you’ll face is ensuring that you actually have the right kind of cherries, as some types of cherries aren’t great to use.
Always make sure you’re using sweet cherries, as they are the best type for making this jelly.
You should also make sure that you’re using red cherries, as these are the easiest to work with and give the best results.
Also, make sure that your cherries are nicely ripe before you start making the jelly, or else it will be very difficult to get the texture right.
What type of cherries are best for making cherry jelly?
Cherries can come in a variety of colors, but the most popular variety is the red cherry.
You’ll find red and green cherries, as well as black and yellow varieties.
However, red cherries are the most common and preferred variety for making jelly.
How do you ensure the cherry jelly sets properly?
Cherry jelly is typically a cooked-down mixture of cherry juice and sugar.
The step where the jelly sets is one of the most crucial parts of the process.
For example, boiling the fruit or mixing it with sugar will not work; this will break down the collagen in the fruit and make the jelly runny.
Cooking it slowly, at a low temperature, with a small amount of sugar is what really makes this jelly set.
One little tip to help you ensure that your jelly sets well: after your jelly has cooled off, place it in the fridge for at least an hour before serving.
This will help your jelly set up better.
Can you make cherry jelly in a slow cooker?
Slow-cookers are a staple in modern kitchens and a kitchen without one is rarely complete.
To make jelly in a slow cooker, you’ll need a 5-quart or larger slow cooker.
Choose a jar with a tightly fitting lid and be sure the metal seal on the jar is firmly attached.
The best way to ensure this is done properly is to place the jar inside a large pot of boiling water for 30 seconds, then remove it and let it sit for 5 minutes before you begin.
Put your 8-ounce can of pitted cherries in the bottom of the slow cooker and pour in 3 cups of water.
Allow the ingredients to sit at room temperature until soft, approximately 30 minutes.
(If any of the cherries are frozen, they should be thawed before beginning.)
You’ll want to use 2 tablespoons of pectin per cup of freshly pitted cherries.
After the cherries are soft, remove them from their water bath and dump them into a blender or food processor.
Add 3 tablespoons of lemon juice, 2 tablespoons of lemon zest, and 1 tablespoon of cherry extract.
Blend until completely smooth.
Pour the mixture into your slow cooker and stir every 30 minutes for an hour or so until it starts to set.
What is the best way to serve cherry jelly?
Serve it as is, or you can use it to make a delicious dessert.
Place the jelly in a bowl and top with whipped cream, chocolate sauce, or serve it on top of fresh fruit.
What is the shelf life of cherry jelly?
When you buy cherry jelly, it’s usually stored in the refrigerator.
You can store it for up to three months or so, but use within a few weeks of purchase.
Cherry jelly is also ideal for summertime parties, as it can be prepared in advance and then stored in the refrigerator until needed.
The key to longevity is to keep the jelly refrigerated, and never leave it out on the counter to warm.
Are there any health benefits of consuming cherry jelly?
There are no official health benefits of consuming cherry jelly, but eating jelly is a childhood pastime.
It’s also a popular sweet to eat at parties and events, and many people enjoy it in the morning as a quick wake up treat.
There are no recorded benefits to consuming cherry jelly, but there are plenty of anecdotal reports suggesting that it can be beneficial.
Some people find it soothing and relaxing while others say they experience improved digestion.
What other recipes can you make using cherry jelly?
This recipe is just one of many options for making delicious jelly recipes.
Other options include raspberry jelly, blackberry jelly, cherry-raspberry jelly, cherry-strawberry jam, and peach-cherry jelly.
Feel free to experiment with other fruits as well.
- 1 Pot
- 3 1⁄2 cups cherry juice
- 1 cup water
- 1 package pectin dry
- 4 1⁄2 cups sugar
TO MAKE JUICE:
- Pick cherries that are fully ripe.
- gentle washing Eliminate stems. Never pit!
- Crush cherries in a big pot (I use a potato masher.).
- Crushed cherries are mixed with 1 cup of water.
- Using a high heat, bring to a boil.
- Simmer for 10 minutes at low heat.
- Juice should be filtered using cheesecloth or a jelly bag. (I employ a coffee filter-lined “sifter” with fine mesh.)
- Throw away peels, pulp, and pits.
TO MAKE JELLY:
- 3 Measure Juice in a big pot, 1/2 cups.
- Mix in the pectin.
- Place in a pan and stir frequently.
- Bring to a rolling boil that won’t go away with stirring.
- Bring to a high rolling boil once more while whisking in the sugar.
- Hard boil for one minute.
- Get rid of the heat.
- Skim off any foam.
- Fill heated jelly jars with mixture, allowing a 1/4-inch headspace. Apply the rings and lids.
- Process for 5 minutes in a hot water bath.