Nanking Cherry Jelly With Pectin Crystals Recipes

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NANKING CHERRY JELLY WITH LIQUID PECTIN



NANKING CHERRY JELLY WITH LIQUID PECTIN image

Nanking cherries are small cherries that grow on bushes. They're quite common in Western Canada, but because of a high pit to fruit ratio, are difficult to use in pies. The do, however, make a delicious, brightly coloured jelly. We use liquid pectin to hold this jelly together.

Categories     Preserving

Yield Makes 6 cups.

Number Of Ingredients 4

16 cups ripe Nanking cherries
1 1/4 cups water
5 cups granulated sugar
2 pouches Certo or Bernardin Liquid Pectin

Steps:

  • To prepare juice, combine cherries 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 jelly bag.
  • Measure 3 cups juice into a Dutch oven. Add sugar and mix well.
  • Place Dutch oven over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in Certo. Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 40 seconds only, stirring constantly. Do not overcook.
  • Remove from heat and skim foam if necessary.
  • Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 53 calories, 0 g fat, 0.3 g protein, 13.6 g carbohydrate, 0 g fibre, 1 mg sodium

NANKING CHERRY JELLY



Nanking Cherry Jelly image

This is a very delicious jelly that works in both sweet and savoury dishes. A three cup batch will make 3 1/2 cups of jelly.

Provided by Valerie Lugonja is... A Canadian Foodie

Categories     Preserve

Time 40m

Number Of Ingredients 4

Nanking cherry juice
same amount of sugar to juice (( 1 cup to 1 cup))
squirt of fresh lemon juice ((about a teaspoon or so per cup of juice))
one package of liquid pectin for every three cups of juice

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



Nanking Cherry Jelly image

How to Make perfectly sweet and sour ruby red Nanking Cherry Jelly and what to do if it doesn't work the first time.

Provided by Bernice Hill

Categories     Preserving

Time 1h20m

Number Of Ingredients 4

6 cups fresh cherry juice
7 cups granulated sugar
2 tbsp lemon juice
1 box granulated pectin

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.

Nutrition Facts : Calories 174 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 7 milligrams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SURE.JELL SOUR CHERRY JELLY



SURE.JELL Sour Cherry Jelly image

Fresh sour cherry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 6

3-1/2 cups prepared juice (about 3-1/2 lb. fully ripe sour cherries)
1/2 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl
1/4 tsp. almond extract

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
  • Stem and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add extract; stir.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

NANKING CHERRY JAM/JELLY



Nanking Cherry Jam/Jelly image

I came up with this recipe after making Nanking Cherry Jelly from a different recipe. This one is a little bit more tart and not as stiff as the other recipe. I used a whole apple (core and peel included) for a little extra pectin. First you have to make the juice from the cherries, then you can make jelly by straining through a cheesecloth or make jam by squeezing the pulp through a colander to get rid of the seeds.

Provided by Scutch

Categories     Jellies

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 7

16 cups nanking cherries
1 1/2 cups water
4 cups cherry juice or 4 cups cherry pulp
1 apple, chopped with peel and core
3 1/2-4 cups sugar
2 tablespoons lemon juice
1 (85 ml) envelope liquid pectin

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.

Nutrition Facts : Calories 708.3, Fat 0.8, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 182.2, Fiber 8.7, Sugar 168.6, Protein 4.2

CERTO SOUR CHERRY JELLY



CERTO Sour Cherry Jelly image

Transform sour cherries into sweet, juicy jelly with this straightforward CERTO Sour Cherry Jelly recipe.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5

3-1/2 cups prepared juice (buy about 3-1/2 lb. fully ripe sour cherries)
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Stem and pit cherries. Finely chop or grind fruit; place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 16 g, Protein 0 g

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