Recipes and Cooking Tart Cherry Jelly 5.0 (2) 1 Reviews Store this jelly in cans to use on sandwiches or toast, or try making jelly donuts with this recipe inside. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 3, 2017 Print Share Share Tweet Pin Email Prep Time: 45 mins Cook Time: 15 mins Process Time: 5 mins Total Time: 65 mins Yield: 5 halfpint jars Jump to Nutrition Facts Ingredients 2 pound fresh tart red cherries or two 16-oz. pkgs. frozen pitted tart red cherries 2 cup water 1 1.75 ounce pkg. regular powdered fruit pectin or 6 Tbsp. classic powdered fruit pectin 4 ½ cup sugar Directions Place unpitted fresh cherries or frozen cherries in a 6- to 8-quart heavy pot. Add the water. Bring to simmering (do not boil). Simmer, uncovered, about 15 minutes or until cherries are soft and the skins begin to split. Using a potato masher, carefully crush cherries. Remove from heat. Place a fine-mesh sieve over a large bowl. Ladle cherries into sieve. Using the back of a large spoon, press cherries to release juice; discard pits and pulp. Line a colander with a double layer of 100-percent-cotton cheesecloth; place over a large bowl. Strain juice through cheesecloth; do not squeeze cheesecloth or jelly may be cloudy. Measure 3 1/2 cups juice. Discard pulp in cheesecloth. In the same pot stir together the 3 1/2 cups cherry juice and the pectin. Bring to a full rolling boil, stirring constantly. Add sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. 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 rims; adjust lids and screw bands. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Cherry Rosemary-Almond Jelly Prepare as directed, except stir 1 Tbsp. finely chopped fresh rosemary and 1 tsp. almond extract into jelly after skimming off the foam.Nutrition analysis per serving: same as above except 55 calories, 14 g carbohydrate Tip For best flavor, choose cherries that are fully ripe. Look for glossy-skinned, chubby cherries with deep color. Discard fruit with cracked or split skin. Print Nutrition Facts (per serving) 54 Calories 13g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 54 % Daily Value * Total Carbohydrate 13g 5% Total Sugars 13g Vitamin C 1.1mg 6% Calcium 2mg 0% Potassium 20mg 0% Folate, total 0.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.