Forktionary

Nanking Cherry Jam Jelly Recipe

This vibrant Nanking cherry recipe offers two delicious options: a smooth jelly or a chunky jam, both bursting with tart flavor! Unlike other recipes, this one incorporates a whole apple (core and peel included) for natural pectin, resulting in a less stiff, more intensely fruity spread. Learn how to transform fresh Nanking cherries into a delectable treat perfect for toast, biscuits, or simply enjoying by the spoonful. Choose your preferred consistency – jewel-toned jelly or rustic jam – and savor the homemade goodness!

Prep Time 20 mins
Cook Time 50 mins
Calories 708.3 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Nanking Cherry Jam Jelly 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nanking Cherry Jam Jelly

  • 4 cups Nanking cherries
  • 1 cup water
  • Cherry Juice
  • 1 medium apple (cored and chopped)
  • 3 1/2 - 4 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 pouch (1.75 oz) liquid pectin

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How to Make Nanking Cherry Jam Jelly

  1. **Make the Cherry Juice:** Combine 4 cups Nanking cherries, 1 medium apple (cored and chopped), and 1 cup water in a large Dutch oven.
  2. **Simmer the Mixture:** Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 35 minutes, occasionally mashing the cherries with a potato masher.
  3. **Strain for Jelly or Squeeze for Jam:**
  4. * **Jelly:** Carefully pour the mixture through a cheesecloth-lined colander or fine-mesh sieve. Let it drain for at least 8 hours, or preferably overnight, to obtain clear juice.
  5. * **Jam:** Press the cooked cherry mixture through a fine-mesh sieve or colander to remove the seeds and skins, retaining the pulp.
  6. **Prepare the Jelly/Jam:** Measure 4 cups of strained juice (for jelly) or pulp (for jam).
  7. **Bring to a Rolling Boil:** In a large saucepan, bring the measured juice/pulp to a full rolling boil over medium-high heat.
  8. **Add Sugar and Boil:** Add 3 1/2 to 4 cups granulated sugar to the boiling juice/pulp. Stir well until the sugar is completely dissolved.
  9. **Add Pectin and Lemon Juice:** Bring the mixture back to a full rolling boil. Stir in 1 pouch (1.75 oz) liquid pectin and 2 tablespoons lemon juice.
  10. **Cook and Stir:** Continue to boil vigorously for 1 minute, stirring constantly to prevent sticking.
  11. **Canning (Optional):** Ladle the hot jam/jelly into sterilized half-pint jars, leaving 1/4 inch headspace. Process in a boiling water bath for 5 minutes.
  12. **Freezing (Alternative):** Let the jam/jelly cool completely before transferring it to airtight containers and freezing. This can last for up to 3 months.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

674g

Fat

0g

Carbs

60g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Jams And Preserves Jellies Condiments Etc