Best Surejell Sour Cherry Jelly Recipes

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.

CHERRY JELLY

Steps:

• TO MAKE JUICE:
• Select fully ripe cherries.
• Softly wash. Remove stems. Do not pit!
• In large pot, crush cherries (I use a potato masher.).
• Add 1 cup water to crushed cherries.
• Bring to a boil over high heat.
• Reduce heat and simmer for 10 minutes.
• Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
• Toss pits, pulp, and peels.
• TO MAKE JELLY:
• Measure 3 1/2 cups juice into large pot.
• Add pectin and stir.
• Place on high heat and stir constantly.
• Bring to a full rolling boil (that can't be stirred down).
• Add sugar, continue stirring and bring to a full rolling boil once more.
• Boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
• Process in hot water bath for 5 minutes.
• Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

TART RED CHERRY JAM (LESS SUGAR)

Steps:

• Start early in the day (I usually start right after breakfast.) Gather ingredients and equipment. Wash jars, lids and rings. Fill canning pot (with rack inserted,) with water to 2 inches below the top (typically should be the first ring on pot.) Place on large burner of stove (no heat yet.)
• Place jars, open end up, in large stockpot (not canner;) fill jars and stockpot with water. Cover pot with lid. Place on stove (no heat yet.) (See **NOTE.)
• **NOTE: You may sterilize jars in dishwasher that has a sterilize option, just be sure that they are scalding hot when you fill them. Also, some folks sterilize their jars in the canner. I don't because I can never get that white mineral (lime) residue off of the inside of the canner. (Everyone has their own way of doing things, so if you do things differently, and it works for you, go for it!)
• Place washed lids in small pan filled with water; place on small burner of stove (no heat yet.)
• Set up remainder of equipment by placing one unfolded dish towel on a counter or table away from drafts. Place the other dish towel, unfolded, on counter nearest stove. On the towel, place jar lifter, lid lifter or tongs, jar funnel, rings, long handled spoon, soup ladle and clean, damp dish cloth ( keep dish cloth away from area of towel where jars will sit while filling because a cold wet spot could cause a jar to break.)
• Wash cherries; place in one of the medium/large bowls. Place bowl on comfortable work surface along with remaining bowl and garbage bowl.
• Remove stems and pit the cherries. For right-handed folks, place empty bowl to the left. Pick up a cherry, remove stem and discard; squeeze cherry between left forefinger and thumb, over the empty bowl; remove pit with right hand; drop cherry in empty bowl; discard pit. Repeat until half of the cherries are pitted.
• Time to turn the heat on under the canner and the stockpot with the jars. Set heat to high. Keep an eye on them. When the pot with the jars comes to a full boil (it will usually take at least 20 minutes to come to a boil,) set timer for 10 minutes. Jars must be boiled for at least 10 minutes, then kept at a simmer until ready to fill with the jam. It will take quite a bit longer for the canner to come to a boil (be sure to have the lid on the canner.)
• While waiting for the pots to boil, continue pitting the cherries.
• When the timer goes off and the jars have boiled for 10 minutes, reduce heat to a simmer. Now turn heat on high under the small pan of water with the lids; when the water comes to a boil, lower heat to medium-low/low; allow lids to barely simmer until ready to place on filled jars.
• When canner comes to a full boil, lower heat very slightly to avoid too much evaporation and lowering of water depth in canner. Boiling water may be added to the canner if it becomes too low. Filled and sealed jars must be covered by at least one to two inches while processing.
• When cherries are all pitted, add to bowl of a food processor fitted with an S-blade (or a blender.) Pulse until finely chopped. You may need to do this in 2 or 3 batches.
• Pour the chopped cherries into a bowl. Use a "dry measure" cup to measure 5 cups into the dutch oven.
• Measure 3 level cups sugar into a medium bowl. From that bowl of sugar, measure out a level 1/4 cup of sugar and pour into a small bowl or cup. Add 1 package of Sure-Jell pectin for lower or no sugar recipes. Use a small spoon to mix well.
• Add the small cup of sugar mixed with the pectin to the cherries in the dutch oven. Stir until well combined. Add 1/2 teaspoon butter.
• Place bowl with remaining 2 3/4 cups sugar on counter within an arm's length of the stove. Make sure that dish cloth is still damp, but not dripping wet, and that all utensils are in place. It's showtime!
• Place pot of cherries over high heat. Stirring constantly, bring to a full rolling boil that can't be stirred down. Immediately add sugar, continuing to stir constantly; bring back to full rolling boil that can't be stirred down. Set timer for one minute.
• After boiling one minute, remove from heat. Use jar lifter to immediately remove (and drain) one jar. Set jar on dish cloth next to stove. Place funnel on jar. Ladle jam into jar, to 1/4 inch of rim. Remove funnel; place top side down on towel. Wipe rim of jar with damp cloth to remove any jam and ensure a proper seal.
• Use lid lifter or tongs to remove a lid from the small pan; place lid on filled jar; place ring on jar and tighten. Work quickly to continue filling jars before jam cools too much.
• Use potholder to remove lid from boiling canner; use jar lifter or tongs to carefully lift rack. Use jar lifter to place filled jars on rack. Carefully lower rack to bottom of the canner. Replace lid. When it begins to boil, set timer for 10 minutes.
• After jars have processed 10 minutes, shut heat off and carefully lift rack. With a dry pot holder in one hand, lift jar and place on the pot holder in your hand and move to the dish towel away from drafts. Repeat with remaining jars, leaving a good space between jars. Jars will begin to make a popping sound as they seal. Let sit, undisturbed, for 24 hours, then gently press on each lid to check for a good seal. If the lid "gives," the seal is no good and the jar must be refrigerated.
• Label jars, or use a permanent marker to write name of jam and date on lid. Store jars in a cool dark space, if possible. Refrigerate after opening.

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

RED SOUR CHERRY JELLY

Steps:

• 1. Wash, stem and mash cherries without crushing them. Add 1/2 cup of water. Heat to boiling; cover and simmer 10 minutes. Strain cherries through a cheese cloth. tie cheese cloth to handle on kitchen sink securely with a big plastic bowl under it.Let the bag drip all night. Don't squeeze cherries it will make juice too cloudy. There should be 3.5 cups of juice.
• 2. Use 2 cups of sugar to 1 cup of juice in a large stainless steel pot. I use my big pressure cooker. Stir well and heat quickly to a rolling boil for 1 minute, add sure jell; stir well and let it come to another rolling bowl for 1 minute. Take off eye and quickly pour into hot, sterilized pint glass jars,.Add thin layer of paraffin on top of jelly. Place Lids and rings on sterilized jars, tight enough to secure. Sit pints on a folded towel until they are sealed and completely cooled.

SOUR CHERRY AMARETTO JAM

Steps:

• Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove from heat and stir in amaretto liqueur.
• Ladle sour cherry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.