Pin cherry jelly is my favorite way to use wild foraged pin cherries in season. It’s easy to make from this abundant wild fruit, and their unique sweet-tart flavor and bright red color are wonderful preserved in a jar.

Pin cherry jelly is made from the juice of pin cherries, which are small, bright red fruits that grow wild in many parts of North America. The jelly boasts a unique combination of sweet and tart flavors, making it a versatile treat for various culinary uses. People often use it as a spread for breakfast items, a glaze for meats, or even a base for salad dressings.

For one, homemade pin cherry jelly perfectly captures the fresh, vibrant taste of the fruit better than any store. Since pin cherries are a wild fruit, this is just one of those flavors that money can’t buy!

Canning pin cherry jelly is a delicious and useful way to enjoy this wild fruit all year round. Not only does it make for a delightful spread on toast or a topping for desserts, but it also offers a fun and rewarding DIY project.

Pin cherries grow in abunadance all over the US, and they’re easy to identify. If you’re not sure if you have the right fruit, this guide to identifying pin cherries will help. You can also use this recipe with wild black cherries and chokecherries, as well as aronia berries.

Ingredients for Pin Cherry Jelly

This is a safe, tested canning recipe developed by the University of Minnesota Extension for working with wild fruit. (Of course, be sure you’ve correctly identified pin cherries before making this jelly.)

The ingredients for canning pin cherry jelly are quite simple. To make a canner batch of about eight half-pint jars, you’ll need the following:

6 1/2 cups pin cherry juice
7 cups sugar
1 box powdered pectin (1.75 ounces) or 6 tablespoons

Most fruit gives 1 to 1-1/3 cups of juice per pound of fruit. Therefore, you’ll need about 6-7 pounds of pin cherries to get enough juice. Use fresh pin cherries – the fresher the fruit, the better the flavor and pectin content.

For your sweetener, regular granulated sugar works best. You could try using a sugar substitute, but it may affect the jelly’s consistency.

Making Pin Cherry Jelly

The first thing you need to do is rinse the fruit. Wash the pin cherries under cool water to remove dirt and debris.

Add half a cup of water for every pound of pin cherries and bring the mixture to a boil in a covered pot. Simmer for five to ten minutes.

Cool the mixture and strain it through a bit of cheesecloth or a dampened jelly bag. When you’re doing this, be careful not to crush the seeds, as they can make your jelly taste bitter if crushed. Don’t use a food processor or blender to extract the juice, as that crushes the seeds.

With your juice ready to go, you can now make the jelly. In a large pot, combine the pin cherry juice, sugar, and pectin.

Bring the mixture to a full rolling boil, stirring constantly. Boil hard for 1 minute, then remove from heat and skim off any foam. If you’re unsure whether your jelly will set, place a small spoonful on a chilled plate and see if it gels.

Once it’s ready, pour the hot jelly into clean jars, leaving 1/4 inch of space at the top. Wipe the rims of your jars to remove any food residues or leftover stickiness, then put on the lids and bands. Tighten until they are fingertip tight.

In a water bath canner, process the jars for five minutes for half pints or 10 minutes for pints. When the time is finished, remove the jars from the canner and allow them to sit on a clean dish rag to cool. Let them cool for 24 hours, then check the seals, label, and store.

Serving Pin Cherry Jelly

Pin cherry jelly isn’t just for toast – there are so many ways to enjoy it! Here are some ideas:

Classic Spread: Start your day by spreading delicious pin cherry jelly on warm toast for a comforting breakfast treat.
PB & Jelly Twist: Elevate your peanut butter sandwich by swapping out regular jelly for tangy pin cherry jelly.
Cheese Pairing: Create a sophisticated cheese board and pair sharp cheddar with a dollop of sweet pin cherry jelly for a burst of flavor.
Marinade Magic: Use pin cherry jelly as a base for a flavorful marinade for grilled chicken or pork chops.
Yogurt Mix-In: Stir a spoonful of pin cherry jelly into your morning yogurt for a fruity and sweet kick.
Ice Cream Topping: Drizzle warm pin cherry jelly over vanilla ice cream for a decadent dessert.
Salad Dressing: Mix pin cherry jelly with balsamic vinegar and olive oil for a unique and tasty salad dressing.
Cocktail Enhancer: Add a splash of pin cherry jelly to your favorite cocktail for a fruity twist.
Baking Bliss: Use pin cherry jelly as a filling for thumbprint cookies for a delightful surprise in every bite.
Dipping Sauce: Mix pin cherry jelly with soy sauce and ginger for a delicious dipping sauce for spring rolls or dumplings.

Properly canned pin cherry jelly can last up to a year when stored in a cool, dark place. Once opened, it should be refrigerated and used within a month.

Makes 8 half pint jars

Pin Cherry Jelly

Ingredients

6 1/2 cups pin cherry juice
7 cups sugar
1 box powdered pectin (1.75 ounces) or 6 tablespoons

Instructions

In a large pot, mix 6 1/2 cups of pin cherry juice with 1 box (1.75 ounces) or 6 tablespoons of powdered pectin.
Bring the mixture to a full rolling boil, stirring constantly to prevent burning. Boil hard for 1 minute.
Add the sugar, and then boil the mixture hard for one minute, then promptly remove from heat to avoid overboiling.
Carefully skim off any foam that forms on the surface.
Pour the hot jelly into sterilized jars, leaving a 1/4 inch of headspace.
Secure the jars with your lids and bands.
Process the jars in a boiling water bath for 10 minutes (or 15 minutes above 6,000 feet in elevation).
Remove the jars from the canner and allow them to cool for 24 hours at room temperature.
Check the seals, label, and store for up to one year.

Notes

To make a reduced sugar pin cherry jelly, use a low-sugar pectin such as Sure Jel low sugar. Pin cherries are usually tart, so I'd recommend using at least 2 cups of sugar to 6 to 7 cups of juice for flavor.

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