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Comment préparer Cherry Jelly
- **Make the Cherry Juice:** Gently wash 4 cups of fully ripe cherries and remove stems. Do not pit!
- Crush the cherries in a large pot using a potato masher or similar tool.
- Add 1 cup of water to the crushed cherries.
- Bring the mixture to a boil over high heat.
- Reduce heat and simmer for 10 minutes.
- Strain the juice through a jelly bag or cheesecloth-lined colander into a large bowl. Discard the pits, pulp, and peels.
- **Make the Jelly:** Measure 3 1/2 cups of cherry juice into a large, heavy-bottomed saucepan.
- Add 1 box (1.75 oz) of powdered pectin and stir well to combine.
- Place the saucepan over high heat and stir constantly to prevent scorching.
- Bring the mixture to a full rolling boil that cannot be stirred down.
- Add 7 cups of granulated sugar. Continue stirring constantly and bring the mixture back to a full rolling boil.
- Boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized half-pint jelly jars, leaving 1/4 inch of headspace.
- Apply lids and rings, ensuring they are securely fastened.
- Process in a boiling water bath for 5 minutes (adjust processing time based on your altitude).
- Let jars cool completely. You should hear a 'pop' sound as the jars seal. Check for proper sealing before storing.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
513g
Fat
0g
Carbs
45g
