A delightful homemade cherry preserve recipe that captures the essence of ripe cherries in a sweet and tangy jelly.
Wash the cherries gently and remove their stems.
Washing the cherries thoroughly ensures no dirt or debris affects the juice quality.
Crush the cherries in a large pot using a potato masher.
Crushing the cherries releases their juices effectively.
Add water to the crushed cherries and bring the mixture to a boil.
Stir occasionally to prevent sticking.
Simmer the mixture for 10 minutes, then strain through a jelly bag or cheesecloth.
Allow the juice to drip naturally for the clearest jelly.
Measure 3.5 cups of the cherry juice and pour it into a clean pot.
Ensure the juice is free of pulp for a smooth jelly.
Add pectin and lemon juice to the cherry juice, stirring to combine.
Mixing thoroughly ensures the pectin dissolves evenly.
Bring the mixture to a rolling boil, stirring constantly.
A rolling boil is essential for the jelly to set properly.
Add sugar and continue boiling for 1 minute.
Adding sugar at this stage prevents over-sweetening.
Remove from heat and skim off any foam.
Skimming foam ensures a clear jelly.
Ladle the jelly into sterilized jars, leaving 1/4 inch headspace.
Using a funnel can help avoid spills.
Seal the jars with lids and rings, then process in a water bath canner for 5 minutes.
Processing in a water bath ensures the jelly is shelf-stable.
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