Evans Cherry Jelly

A popular fruit found in the prairies, this sour cherry makes excellent jelly perfect on top of toast, a cheese board, or as a condiment with poultry.

Yield: Makes about 6 cups

Evans Cherry Jelly


  • 10 cups (2.5 L) Evans cherries
  • 3 cups (750 mL) water
  • 2 tbsp (25 mL) lemon juice
  • 1 pkg (57 g) Bernardin Fruit Pectin
  • 7 cups (1.75 L) sugar


  1. To prepare juice, combine cherries and water in a Dutch oven.
  2. Bring to a boil; reduce heat and simmer, covered, for 15 minutes. Mash mixture occasionally while cooking.
  3. Strain through a jelly bag. Measure 5 cups (1.25 L) cherry juice and lemon juice into a Dutch oven. Gradually stir in Bernardin Fruit Pectin until dissolved.
  4. Place Dutch oven over high heat. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
  5. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 48 calories, 0 g fat, 0.1 g protein, 12.3 g carbohydrate, 0.2 g fibre, 1 mg sodium