Tart Cherry Jelly

Preparation info

  • Difficulty


  • Makes

    5 to 6 pints

Appears in

Farm Journal’s Country Cookbook

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. powdered fruit pectin
  • ½ c. water


  • 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 dissolved. Pour into containers; cover with tight lids.
  • Let stand at room temperature until set, overnight or at least 6 hours. Freeze or refrigerate.

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