Best 6 Nanking Cherry Jamjelly Recipes

NANKING CHERRY JELLY

Steps:

• Clean berries and heat to a low simmer for about 2-3 minutes (at the simmer) until they release their juice; hang over night to glean juice (I had to use my hands to squish the berries)
• Measure juice and add the same amount of sugar to a heavy pan
• Add lemon juice
• Bring to a boil, skimming any foam from the top; add pectin after it has boiled for 2 minutes and all sugar is dissolved
• Boil for one more minute; ladle into hot, clean jars and seal

NANKING CHERRY JELLY

Steps:

• Put as many cherries as you've managed to pick into a large pot, add half a cup to a cup of water (less than a cup if you have under 8 cups of berries; a cup if it's more) and bring to a simmer over medium-high heat. Cook until the cherries soften and start to release their juices, mashing occasionally with a potato masher.
• Strain the mixture through a cheesecloth-lined sieve set over a bowl - or use a jelly bag if you have one. Leave it if you want a clear jelly, or swirl a spoon around in the sieve to coax out as much juice as you can. (This is what I do.) When you get out as much as you can, toss the sludge with all the pits in it, and put the juice back into the pot.
• Measure out about as much sugar as you have juice and set it aside. Add about 1 Tbsp. lemon juice per 2 cups of juice to the juice, and shake in some packaged pectin - I had about 5 cups of juice and used about half a package. (Most recipes call for a packet for 6 cups of juice; you can totally guesstimate here.) Bring the juice-pectin mixture to a full rolling boil, then stir in the sugar. Bring it back to a full, hard boil for 2 full minutes - this means a rolling boil you can't stir down. Remove from the heat and skim any foam off the surface. Ladle into hot, clean jars, seal and cool.
• Makes as much as you like.

NANKING CHERRY JELLY

Steps:

• Wash fresh cherries with cool tap water but do not soak; drain. Stem cherries and place in an 8- to 10-quart heavy Dutch oven or kettle. Barely cover cherries with water (about 3 1/2 cups). Bring to a simmer (do not boil as flavor will be less). Simmer, uncovered, about 20 minutes or until soft and the skin on the cherries starts to split, mashing cherries with a potato masher during cooking. Remove from heat.
• Place a fine mesh sieve over a large bowl. Ladle cherry mixture into the sieve. Using the back of a large spoon, press cherries through the sieve; discard seeds and cooked skins. Place the sieve or a colander lined with four layers of 100-percent-cotton cheesecloth over a large bowl. Strain cherry juice; do not squeeze cheesecloth if you want a clear jelly. Measure 3 1/2 cups liquid. Discard pulp.
• In a 4-quart heavy Dutch oven or kettle, stir together the 3 1/2 cups strained liquid and the pectin. Heat on high, stirring constantly, until mixture comes to a full rolling boil (bubbles break the surface so rapidly you can't stir them down). Add sugar; stir to combine. Return to boiling; boil for 1 minute, stirring constantly. Remove from heat; quickly skim off foam by gently scooping off the top with a metal spoon.
• Ladle into hot, sterilized* half-pint standard canning jars, leaving a 1/4-inch headspace. Wipe rims; adjust lids. Process jelly in a boiling-water bath canner for 5 minutes (start timing when water returns to boiling and keep the water boiling gently during processing).
• Remove jars; cool on wire racks. When jars are completely cool (12 to 24 hours), press the center of each lid to check the seal. If dip in lid holds, the jar is sealed. If lid bounces up and down, the jar isn't sealed. (The contents of unsealed jars can be refrigerated and used within two to three days or reprocessed within 24 hours.)

NANKING CHERRY JAM/JELLY

Steps:

• To make Juice.
• Combine cherries, apple and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking.
• Strain through a cheesecloth for 8 hours for jelly, or squeeze through a colander to remove the seeds for jam.
• Bring 4 cups of juice/pulp to full rolling boil and boil for 2 minutes.
• Add 3 1/2 - 4 cups of sugar, mix well.
• Bring back to a full rolling boil and boil for 4 minutes.
• Add 1 pouch of liquid pectin and lemon juice.
• Stir for 5 minutes.
• Pour into hot sterile jars, process for 5 minutes or put into freezer when cool. This may take up to 24 hours to set.

NANKING CHERRY JELLY

Steps:

• Pre-heat oven to 225 F. Place a plate in the freezer. Wash and set jars upside down in a tray with about an inch of water in it . Place in oven for ten minutes.
• Add corresponding washed lids and rings to a pot with enough water to cover them all. Boil for 5 minutes and keep hot until ready to use.
• Add cherry juice, box of powdered pectin, and lemon juice to a large pot.
• Measure out the sugar to have it ready.
• Bring cherry juice to a boil and add sugar all at once. Stir well.
• Bring to a good rolling boil for about a minute. Test a drop of jelly on the cold plate to see if it sets. If it doesn't, boil longer and keep on testing on a freezing cold plate until it does. This could take anywhere from 5-20 minutes.
• Remove the pot from the stove and skim off the foam for a few minutes.
• Fill each jar to within 1 cm of the top, taking care not to get any jelly on the rims (a funnel is useful here).
• Place lid on jar, then tighten lid on until it is just on. Do not over tighten the lid.
• Allow jelly to set for a few hours before moving. If they do not set, repeat process or store in the fridge.

TART CHERRY JAM - COOKED

Steps:

• Follow sure Jell Directions.
• Water Bath Can 15 minutes using regulation jars& new caps.
• Note: put your fingers into the pulp to find any missing seeds before you make jam.
• Follow Sure Jell Instructions for Cooked Jam.
• Please water-bath all Jam for 15 minutes.
• Jam canned this way will be safe& last over 2 years without mold.