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Tart Cherry Jellies (two for one today)

By Eliot, on July 8th, 2017

We traveled to northern Iowa for the Fourth.  It’s great to see the family (Mom, Sis, the BiL and the two best nephews in the world).  It’s also great to see their gardens and partake of some of their produce.

Tart Cherry Tree

While we were there, Mom, The Hubs and I picked about four quarts for tart cherries from her tree in the front yard.

Jostaberries

Then, Mom and I picked peas and some some Jostaberries (a purple berry that’s a cross between a gooseberry and black currant).

Later, Sis and I picked raspberries.

All of these veggies and fruits were picked from their compact gardens around their yards.

 

 

 

We were able to bring home some of those cherries.

Tart Cherries

As soon as I got home, I decided to make some jelly, something I haven’t done all summer.

Three jams for summer. From L to R: Apple Beer Jelly, Tart Cherry Ginger Jelly and Tart Cherry Jelly with Rosemary

Those cherries got me on a jelly and jam making kick.   Rest assured there will be more about that Apple Beer Jelly to come.

Tart Cherry Jelly with Rosemary

Based on Cherry-Almond-Rosemary-Almond Jelly from BHG Jams & Jellies 2017

Ingredients

  • 2 lbs. tart fresh cherries, washed and pitted
  • 2 c. water
  • 1 (1.75 oz.) pkg. powdered pectin
  • 4 1/2 c. sugar
  • 5-6 half-pint jars with lids and rings, sterilized
  • 1 t. fresh rosemary, finely chopped
  • 1 t. almond extract

Instructions

  1. Place cherries in a large saucepan. Add water and bring to a simmer. Do not boil. Simmer, uncovered, about 15 minutes or until cherries are soft. Use a potato smasher to carefully crush the cherries. Remove from heat.
  2. Place a mesh sieve over a quart measuring cup or mixing bowl. Place the cherries in the strainer and press with a large spoon to release the juices.Add the apple cider to the beer mixture.
  3. After the juices are released, discard cherries. Rinse out the sieve. Line it with a double layer of cheese cloth. Pour the juice through the cheese cloth. Do not squeeze the cloth. You are trying to get the pulp out of the juice so your jelly will be clear. Measure 3 1/2 cups of cherry juice. Discard pulp and cheese cloth.
  4. Place the cherry juice in a large kettle. Whisk in the pectin and heat to boiling. Add the sugar and stir constantly to incorporate. Bring to a rolling boil and boil for 1 minute.
  5. Remove from heat. Skim off foam if needed. Stir in rosemary and almond extract. Ladle into sterilized jars and top with lids and rings.
  6. Process in a boiling water bath for 5 minutes. Remove and let cool. Listen for the pops to ensure your jars are sealed.

 

I loved the process for this jam, so I decided to modify it a bit and add another level of flavor.

Tart Cherry Ginger Jelly

Debra

Ingredients

  • 2 lbs. tart fresh cherries, washed and pitted
  • 2 c. water
  • 1 (1.75 oz.) pkg. powdered pectin
  • 4 1/2 c. sugar
  • 5-6 half-pint jars with lids and rings, sterilized
  • 1/2 c. ginger licquer

Instructions

  1. Place cherries in a large saucepan. Add water and bring to a simmer. Do not boil. Simmer, uncovered, about 15 minutes or until cherries are soft. Use a potato smasher to carefully crush the cherries. Remove from heat.
  2. Place a mesh sieve over a quart measuring cup or mixing bowl. Place the cherries in the strainer and press with a large spoon to release the juices.Add the apple cider to the beer mixture.
  3. After the juices are released, discard cherries. Rinse out the sieve. Line it with a double layer of cheese cloth. Pour the juice through the cheese cloth. Do not squeeze the cloth. You are trying to get the pulp out of the juice so your jelly will be clear. Measure 3 1/2 cups of cherry juice. Discard pulp and cheese cloth.
  4. Place the cherry juice and ginger licquer in a large kettle. Whisk in the pectin and heat to boiling. Add the sugar and stir constantly to incorporate. Bring to a rolling boil and boil for 1 minute.
  5. Remove from heat. Skim off foam if needed. Ladle into sterilized jars and top with lids and rings.
  6. Process in a boiling water bath for 5 minutes. Remove and let cool. Listen for the pops to ensure your jars are sealed.

When we got home, I immediately went to our local u-pick farm to nab some blackberries.  The blackberries were all done but I did pick four pounds of blueberries.  They’re next up for jam making.

Thanks for the cherries, Mom!

Recipes, What we're growing, eating, and doing.
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