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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I came up with this recipe after making Nanking Cherry Jelly from a different recipe. This one is a little bit more tart and not as stiff as the other recipe. I used a whole apple (core and peel included) for a little extra pectin. First you have to make the juice from the cherries, then you can make jelly by straining through a cheesecloth or make jam by squeezing the pulp through a colander to get rid of the seeds. Ingredients:
16 cups nanking cherries |
1 1/2 cups water |
4 cups cherry juice or 4 cups cherry pulp |
1 apple, chopped with peel and core |
3 1/2-4 cups sugar |
2 tablespoons lemon juice |
1 (85 ml) envelope liquid pectin |
Directions:
1. To make Juice.
2. Combine cherries, apple and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking.
3. Strain through a cheesecloth for 8 hours for jelly, or squeeze through a colander to remove the seeds for jam.
4. Bring 4 cups of juice/pulp to full rolling boil and boil for 2 minutes.
5. Add 3 1/2 - 4 cups of sugar, mix well.
6. Bring back to a full rolling boil and boil for 4 minutes.
7. Add 1 pouch of liquid pectin and lemon juice.
8. Stir for 5 minutes.
9. Pour into hot sterile jars, process for 5 minutes or put into freezer when cool. This may take up to 24 hours to set.
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