Cherry Jelly

35 Makes 6 cups (1-cup/250-mL) jars
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(2) 1 Review
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Makes 6 cups (1-cup/250-mL) jars

Homemade preserves are a real treat and our Cherry Jelly is the perfect example. Fresh sour cherries, sugar and pectin are used to produce gleaming jars of homemade jelly.

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What You Need

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Make It

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  • Crush cherries, one layer at a time (do not pit). Press pulp through a sieve to remove pits. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl without squeezing until dripping stops.
  • Measure exactly 3-1/2 cups prepared juice into large saucepan. Add pectin crystals; mix well. Bring to full rolling boil on high heat. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min.
  • Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Sweet Cherry Jelly

Prepare Cherry Jelly as directed, substituting sweet cherries for the sour cherries, and decreasing the sugar to 3-1/2 cups.


  • Makes 6 cups (1-cup/250-mL) jars

Nutritional Information

Serving Size Makes 6 cups (1-cup/250-mL) jars
Calories 40
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fibre 0g
Sugars 10g
Protein 0.1g
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • vivianw44 |

    Quick and so easy.