CERTOÂ® Wild Cherry Jelly

Name: CERTOÂ® Wild Cherry Jelly
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 112
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 1 teaspoons butter or margarine; 2 pouches CERTO Fruit Pectin; 710 milliliters prepared juice (buy about 3-1/2 lb. fully ripe wild cherries or chokecherries); 1 liters sugar, measured into separate bowl; 710 milliliters water

CERTOÂ® Wild Cherry Jelly might be just the condiment you are searching for. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 45 calories. This gluten free, fodmap friendly, and vegetarian recipe serves 112. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. If you have sugar, juice, water, and a few other ingredients on hand, you can make it.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain jars well before filling.

Stem and pit cherries.

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Cherries

Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 15 min.

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Water

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Sauce Pan

Place three layers of damp cheesecloth or a jelly bag in large bowl.

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Jelly

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Cheesecloth

Bowl

Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.

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Fruit

Juice

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Cheesecloth

Pot

Bowl

Stir sugar into juice in saucepot.

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Juice

Sugar

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Pot

Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly.

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Butter

Pectin

Remove from heat. Stir in extract. Skim off any foam with metal spoon.

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Extract

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

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Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, necessary.) Cover; bring water to gentle boil. Process 5 min.

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Water

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)