Nanking Cherry Wine Food

NANKING CHERRY JAM/JELLY

Nanking Cherry Jam/Jelly image

I came up with this recipe after making Nanking Cherry Jelly from a different recipe. This one is a little bit more tart and not as stiff as the other recipe. I used a whole apple (core and peel included) for a little extra pectin. First you have to make the juice from the cherries, then you can make jelly by straining through a cheesecloth or make jam by squeezing the pulp through a colander to get rid of the seeds.

Provided by Scutch

Categories Jellies

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

16 cups nanking cherries
1 1/2 cups water
4 cups cherry juice or 4 cups cherry pulp
1 apple, chopped with peel and core
3 1/2-4 cups sugar
2 tablespoons lemon juice
1 (85 ml) envelope liquid pectin

Steps:

To make Juice.
Combine cherries, apple and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking.
Strain through a cheesecloth for 8 hours for jelly, or squeeze through a colander to remove the seeds for jam.
Bring 4 cups of juice/pulp to full rolling boil and boil for 2 minutes.
Add 3 1/2 - 4 cups of sugar, mix well.
Bring back to a full rolling boil and boil for 4 minutes.
Add 1 pouch of liquid pectin and lemon juice.
Stir for 5 minutes.
Pour into hot sterile jars, process for 5 minutes or put into freezer when cool. This may take up to 24 hours to set.

Nutrition Facts : Calories 708.3, Fat 0.8, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 182.2, Fiber 8.7, Sugar 168.6, Protein 4.2

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