Pin Cherry Jelly
Pin cherry jelly captures the bold, tart flavor of wild-foraged pin cherries—an elusive summer fruit you won’t find in stores. This full eight-jar batch preserves the fleeting harvest into a richly colored, sweet-tart jelly perfect for spreading or glazing.
Servings: 64 servings, Makes 8 half pint jars
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.
Nutrition
Calories: 100kcal | Carbohydrates: 26g | Protein: 0.1g | Fat: 0.1g | Polyunsaturated Fat: 0.001g | Sodium: 4mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 0.02IU | Calcium: 2mg | Iron: 0.2mg