Cherry Jelly with powdered pectin


Quantity: 6 half-pints

Jar size: half-pints or pints


3½ cups cherry juice (about 3 pounds or 2 quart boxes sour cherries and ½ cup water) 

1 package powdered pectin 

4½ cups sugar 


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Select fully ripe cherries. Sort, wash, and remove stems; do not pit.

3. Crush cherries, add water, cover, bring to boil on high heat.

4. Reduce heat and simmer for 10 minutes. Extract juice by pouring into a damp jelly bag and suspend the bag to drain the juice. The clearest jelly comes from juice that has dripped through a jelly bag without pressing or squeezing. If a fruit press is used to extract the juice, the juice should be restrained through a jelly bag.

5. Measure juice into a kettle. Add pectin and stir well.

6. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

7. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.

8. Remove from heat; skim off foam quickly.

9. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.

10. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

11. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min


Source: National Center for Home Food Preservation