Are you ready to capture the vibrant taste of summer? This easy black cherry jelly recipe will transport you to sun-drenched orchards with every spoonful. Forget store-bought jams; making your own jelly is surprisingly simple and incredibly rewarding. This recipe yields a luscious, sweet-tart jelly perfect for spreading on toast, pairing with cheese, or adding a touch of homemade goodness to your favorite desserts. It's a fantastic addition to your pantry, a delightful gift for friends and family, and a testament to the magic of homemade cooking. Let's get started on this delicious journey!
Ingredients:
- 4 cups black cherry juice (freshly squeezed is best, but bottled works too!)
- 7 cups granulated sugar
- 1 box powdered pectin (follow package instructions for amount – usually 1 box per 4 cups of juice)
- ½ cup water
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Canning jars and lids (sterilized)
- Jar lifter (optional, but helpful)
- Wide-mouth funnel
Instructions:
Step 1: Preparing the Juice
If using fresh cherries, wash and pit them thoroughly. Simmer gently in a saucepan until softened (about 10-15 minutes). Then, strain the cherries through a fine-mesh sieve or cheesecloth to extract the juice. If using bottled juice, ensure it's unsweetened.
Step 2: Combining Ingredients
In your large saucepan, combine the cherry juice and water. Bring this mixture to a rolling boil over medium-high heat, stirring constantly.
Step 3: Adding Pectin and Sugar
Once the juice is boiling, stir in the powdered pectin and continue to boil for exactly 1 minute, stirring constantly to prevent burning. This is crucial for setting the jelly properly.
Step 4: The Sugar Rush!
Immediately add the sugar to the boiling mixture. Stir vigorously and continuously until the sugar is completely dissolved and the mixture returns to a full rolling boil. Maintain a rolling boil for exactly 1 minute, continuing to stir.
Step 5: Testing for Setting Point
Remove the saucepan from the heat. Skim off any foam from the surface. Using a spoon, place a small amount of the hot jelly onto a chilled plate. Let it cool for a minute, then push the jelly with your finger. If it wrinkles slightly, it's ready to be jarred. If not, return it to the stovetop and boil for another 30 seconds, then retest.
Step 6: Filling the Jars
Carefully ladle the hot jelly into your sterilized jars, leaving about ¼ inch headspace at the top. Wipe the jar rims clean, place the lids and rings on tightly, and process in a boiling water bath for 10 minutes (adjust according to your altitude – check a canning guide for specifics).
Step 7: Cooling and Enjoying
Remove the jars from the water bath and let them cool completely. You should hear a satisfying "pop" sound as the jars seal. Check that the lids are sealed (they shouldn't flex when pressed). Once cooled, store your delicious black cherry jelly in a cool, dark place.
Tips for Success:
- Use ripe cherries: The riper the cherries, the more flavorful your jelly will be.
- Sterilize your jars: This is crucial for preventing spoilage. Wash jars and lids in hot, soapy water, rinse thoroughly, and then sterilize in boiling water for at least 10 minutes.
- Don't overcook: Overcooking can lead to a tough jelly. Follow the timing instructions carefully.
Variations:
- Spice it up: Add a pinch of cinnamon or cloves to the mixture for a warm, spiced jelly.
- Lemon zest: A little lemon zest will brighten the flavor of the jelly.
- Other berries: This recipe works wonderfully with other berries like raspberries or strawberries.
Nutritional Information (per serving, approximate):
- Calories: 100-120
- Sugar: 25-30g
This is an approximation and may vary depending on the specific ingredients used.
Enjoy your homemade black cherry jelly! It’s a delicious reward for a little bit of kitchen magic, a great example of simple healthy meals and a perfect addition to your collection of easy recipes and quick dinner ideas. It's the best recipe for those who appreciate homemade cooking and delicious dishes.