Sour Cherry and Amaretto Jelly
- In an 8-quart stainless-steel, enamel, or nonstick heavy pot, combine cherries and the water. Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer gently, covered, for 10 minutes. Remove from heat; mash with a potato masher. Let stand for 20 minutes.
- Place a fine-mesh sieve over a large bowl. Ladle the cooked cherries into the sieve and drain juice. Discard the pulp and rinse the sieve. Fold a piece of damp 100-percent-cotton cheesecloth to fit the sieve. Strain the cherry juice through the cheesecloth-lined sieve; (rinse cheesecloth as necessary to remove any sediment) and repeat. Cover the juice and chill for 4 to 12 hours to allow remaining sediment to settle to the bottom of the bowl.
- Fold another piece of damp cheesecloth to fit the sieve. Strain the cherry juice through the cheesecloth-lined sieve, being careful not to disturb the sediment at the bottom of the bowl.
- In the same 8-quart pot, combine 3 1/2 cups of the cherry juice (save any remaining cherry juice for another use), the granulated sugar, brown sugar, and lemon juice. Bring to boiling over medium heat, stirring constantly until sugar dissolves.
- Increase heat to medium-high; bring mixture to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil for 1 minute more. Remove from heat. Stir in amaretto. Quickly skim off foam with a metal spoon.
- Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts (Sour Cherry and Amaretto Jelly)
- Per serving:
- 48 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 1 mg sodium ,
- 12 g carb. ,
- 0 g fiber ,
- 12 g sugar ,
- 0 g pro.
Lynda Elaine 1170 Days Ago
Far too much sugar ( 7 CUPS) in this recipe and it is unnecessary. I sell canned goods at farmers markets and I use no sugar/low sugar pectins. This allows you to use on as much sweetener as you want or none.I modified this recipe by using one cup of white and 1/2 cup of brown and instead of liquid pectin, which I never use, 6 Tbls of no/low suger Ball Brand Pectin. Absolutely delicious and you can TASTE the fruit, not get a mouthful of sugar.