So last week while the kids were away my hubbie and I made Black Cherry Jelly…
Yum!
He wanted Black Cherry Jelly like his grandma used to make.
Well, that wasn’t as easy as I thought since we live in the desert and have no cherry trees on our property. So we went to the grocery store instead. Can you believe they had no more cherries. Cherries were done for the season. What? Yep, we just missed it. We went to a few other stores and they were all out to.
What should we do? We found some frozen black cherries in the freezer section of the store instead. I thought why not? That should work plus I don’t have to pit the cherries.
WooHoo!
Less work for me is always a good thing!
We used a recipe for this jelly from Cooks.com
The recipe was for Sour Cherry Jelly but we used black cherries instead and it came out super sweet and delicious.
| CHERRY JELLY | |
|
3 1/2 c. cherry juice (about 3 lb. or 2 qt. boxes sour cherries and 1/2 c. water)
1 pkg. powdered pectin 4 1/2 c. sugar To prepare juice. Select fully ripe cherries. Soft; wash and remove stems. Do not pit. Crush cherries, add water and cover. Bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.To make jelly: measure juice into a kettle. Add pectin and stir well. Place on high heat and stir constantly. Bring quickly to a boil that cannot be stirred down. Add sugar, continue stirring and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam from top quickly. Pour jelly immediately into hot containers and seal. Makes about 6 (8 ounce) glasses.
|
|
Of course we had to enjoy the jelly the next morning with some nice warm biscuits on a nice cool morning out back.
You may also like:
Pepper jelly Pickled Asparagus 5 things to do with a 1/2 Apron
Drama Queen Seams 
Leave a Reply