Certo Sour Cherry Jelly Food

SOUR CHERRY JELLY

Steps:

• Wash cherries and put in a large pot with 1/4 cup sugar and 2 cups water.
• Boil on medium high heat for 30-45 minutes, mashing with a potato masher every 5 minutes.
• Strain the mixture. You should end up with approximately 5 cups of juice.
• Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the oven for 10 minutes at 275 degrees Fahrenheit. Boil the lids and rings in water for 10 minutes.
• Combine the cherry juice, 7 1/2 cups sugar, and lemon juice into a tall pot.
• Cook on medium high heat, stirring frequently. Add the 2 packages of pectin when the mixture boils.
• Boil for 10 minutes.
• Turn off heat and pour jelly into sterilized jars, leaving 1/4 inch headspace..
• Clean off any spillage on the rims with a clean cloth.
• Put on lids and secure with rims. Boil in water for 10 minutes. The water must be at least 1 inch over the top of the jars.
• Remove after 10 minutes and set jars on a clean towel. Do not tilt the jar as you remove it, as that could compromise the seal. Do not move jars for 24 hours.
• If you have any jars that don't seal, or a jar with too much headspace, put it in the fridge and use that one first.

CHERRY JELLY

Steps:

• TO MAKE JUICE:
• Select fully ripe cherries.
• Softly wash. Remove stems. Do not pit!
• In large pot, crush cherries (I use a potato masher.).
• Add 1 cup water to crushed cherries.
• Bring to a boil over high heat.
• Reduce heat and simmer for 10 minutes.
• Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
• Toss pits, pulp, and peels.
• TO MAKE JELLY:
• Measure 3 1/2 cups juice into large pot.
• Add pectin and stir.
• Place on high heat and stir constantly.
• Bring to a full rolling boil (that can't be stirred down).
• Add sugar, continue stirring and bring to a full rolling boil once more.
• Boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
• Process in hot water bath for 5 minutes.
• Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

CERTO SOUR CHERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir sugar into prepared fruit in saucepot. 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. Remove from heat. Skim off any foam with metal spoon.
• 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. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CERTO SOUR CHERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Remove and discard stems and pits from cherries. Finely chop or grind cherries. Measure exactly 1-3/4 cups prepared fruit into large bowl. Gradually add sugar, stirring until well blended. Let stand 10 min., stirring occasionally.
• Mix pectin and lemon juice in small bowl. Add to prepared fruit mixture in large bowl; stir 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator.

CERTO SOUR CHERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and pit cherries. Finely chop or grind fruit; place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. 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. Remove from heat. Skim off any foam with metal spoon.
• 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. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CERTO® BLUEBERRY-SOUR CHERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush blueberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blueberries into large bowl. Finely chop or grind pitted cherries. Measure exactly 1 cup prepared cherries into bowl with blueberries. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix pectin and lemon juice. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

SURE.JELL SOUR CHERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
• Stem and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and 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 until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
• Stir in pectin. 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 sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add extract; stir.
• 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. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 5 min. 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 springs back, lids are not sealed and refrigeration is necessary.)

SOUR CHERRY JAM

Steps:

• Wash, stem, and pit cherries.
• Chop them small pieces.
• Put fruit and sugar in a large saucepan.
• Boil hard for 1 minute.
• Remove from heat and stir in liquid pectin.
• Skin 5 minutes.Add almond extract,.
• Put in jars and seal with hot lids.
• I sometime do a 5 minute hot bath, but not everytime.