Sour Cherry Jelly | SHIFTING ROOTS

Sour Cherry Jelly

My son and I are sour cherry jam and jelly fiends. It’s ridiculous. Last time I made sour cherry jam we ate 4 jars within a month. Can you relate? Or maybe this is just a kid thing. . .

So I was a bit surprised when we went to pick sour cherries this year, that he wasn’t excited to pick them. In fact, he complained the entire time we were picking, and begrudgingly helped only because it would get us done faster.

Despite the complaining, the effort to pick them, and the drudgery that is pitting small cherries, sour cherry jelly is 100% worth it. Just wait, you and your kids will be eating it at a jar-a-week pace too.

P.S. If you like watching videos and are more of a visual learner, I have this basic jam making video on YouTube, and an Instagram story saved in my highlights where I’m actually making this recipe.

Related: Sour Cherry Tarts & Easy Sour Cherry Pie

In this recipe I’ve used the U of S sour cherry varieties, but it will also work with nanking cherries, Evan’s cherries, and any frozen cherries that you have in the freezer.

And finally, I realize that 7 cups of sugar seems INSANE, but it is entirely necessary. I learned the hard way that if you try and make it with less sugar, it will not set.

Sour Cherry Jelly

Sour Cherry Jelly

A sour cherry jelly recipe using pectin.

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

  • 4 litre pail of sour cherries (approximately 5 cups juice)
  • 2 cups water
  • 1/4 cup & 7 1/2 cups sugar
  • 2 packages liquid pectin
  • 1 tbsp lemon juice

Instructions

  1. Wash cherries and put in a large pot with 1/4 cup sugar and 2 cups water.
  2. Boil on medium high heat for 30-45 minutes, mashing with a potato masher every 5 minutes.
  3. Strain the mixture. You should end up with approximately 5 cups of juice.
  4. Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the oven for 10 minutes at 275 degrees Fahrenheit. Boil the lids and rings in water for 10 minutes.
  5. Combine the cherry juice, 7 1/2 cups sugar, and lemon juice into a tall pot.
  6. Cook on medium high heat, stirring frequently. Add the 2 packages of pectin when the mixture boils.
  7. Boil for 10 minutes.
  8. Turn off heat and pour jelly into sterilized jars, leaving 1/4 inch headspace..
  9. Clean off any spillage on the rims with a clean cloth.
  10. Put on lids and secure with rims. Boil in water for 10 minutes. The water must be at least 1 inch over the top of the jars.
  11. Remove after 10 minutes and set jars on a clean towel. Do not tilt the jar as you remove it, as that could compromise the seal. Do not move jars for 24 hours.
  12. If you have any jars that don't seal, or a jar with too much headspace, put it in the fridge and use that one first.

Notes

Do not try and reduce the amount of pectin or sugar in this recipe. It will fail if you do so.

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Kristen Raney

Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

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Kristen

Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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