Tart Cherry Jelly

Preparation info
  • Makes

    5 to 6 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Sparkling, cherry-red—serve with hot rolls when ham is on platter


  • c. sugar
  • 3 c. fresh cherry juice
  • 1 pkg.


  • Add sugar to 1¼ c. cherry juice; stir thoroughly.
  • Slowly add pectin to water. Heat almost to boiling point, stirring constantly. Pour hot pectin into remaining 1¾ c. cherry juice. Stir until pectin is completely dissolved. Let pectin mixture stand 15 minutes, but stir it occasionally.
  • Add the juice-sugar mixture; stirring until all the sugar is dissolve