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Granny’s Cherry Jelly

March 11, 2017

Granny’s Cherry Jelly 

Cook 1 quart (4 cups) pitted tart cherries (Montmorency, Balaton) with
1 cup water 20 minutes. Strain and measure juice.

Or use a Steamer / Juicer to extract juice, No need to pit, then measure juice.

Add an equal amount of apple jelly stock or 1 box pectin per 3 cups tart cherry juice and 1 cup sugar per each cup of juice from tart cherries.

Or

3/4 cup sugar per each cup of juice mix (equal parts tart cherry and sweet cherry juices). Less sugar is needed with the combination of tart and sweet cherry juices….and the flavor is wonderful.

Stir until sugar and pectin dissolves. Boil rapidly without stirring to jellying point. Skim foam if any and pour into hot sterile jelly glasses or half pint jars. Wipe rim and seal with hot sterile lids and rings. Process in full boil water bath 15 minutes. Let cool until morning, label and store in cool, dark place until ready to use.

“For Low Sugar Jelly simply add more pectin and less sugar”

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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