Recipes & How-To's
Nanking Cherry Jelly Liquid Pectin

Nanking Cherry Jelly Liquid Pectin

Nanking cherries are small cherries that grow on bushes. They’re quite common in Western Canada, but because of a high pit to fruit ratio, are difficult to use in pies. The do, however, make a delicious, brightly coloured jelly. We use liquid pectin to hold this jelly together.

Cook time

50 mins

Recipe Difficulty

Hard

Yield

Makes 6 cups

Ingredients

  • 16 cups ripe Nanking cherries
  • 1 1/4 cups water
  • 5 cups granulated sugar
  • 2 pouches Certo or Bernardin Liquid Pectin

Directions

  1. To prepare juice, combine cherries and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking. Strain through a jelly bag.
  2. Measure 3 cups juice into a Dutch oven. Add sugar and mix well.
  3. Place Dutch oven over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in Certo. Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 40 seconds only, stirring constantly. Do not overcook.
  4. Remove from heat and skim foam if necessary.
  5. Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

53 calories, 0 g fat, 0.3 g protein, 13.6 g carbohydrate, 0 g fibre, 1 mg sodium