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.
While we were there, Mom, The Hubs and I picked about four quarts for tart cherries from her tree in the front yard.
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.
As soon as I got home, I decided to make some jelly, something I haven’t done all summer.
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
- 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.
- 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.
- 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.
- 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.
- Remove from heat. Skim off foam if needed. Stir in rosemary and almond extract. Ladle into sterilized jars and top with lids and rings.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Remove from heat. Skim off foam if needed. Ladle into sterilized jars and top with lids and rings.
- 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!
Comments & Replies
26 responses to “Tart Cherry Jellies (two for one today)”
I love the add of ginger liqueur in this cherry jelly. Lucky you having a cherry tree in your parents’ garden. Have never had jostaberries, but if they are like gooseberries, then must be delicious too.
They are definitely sweeter than gooseberries.
I find store-bought jellies and jams to be too sweet. I always gravitate towards ones made with a bit of tartness so both your cherry versions would be perfect for my morning toast! Such a fun way to preserve the best of summer produce!
I like to adjust the sugar level and play around adding all sorts of flavors. I really can’t bring myself to make “plain Jane” jam. I have to throw something unusual in….
Your jelly must be really delicious. I couldn’t bring myself to throw away all that cherry pulp, so it will never happen in my kitchen. Your relatives seem really talented in the gardening department!
best… mae at maefood.blogspot.com
I seriously thought about throwing the pulp in some vodka to infuse it. Alas, I put it in the worm bin, though so it didn’t go to total waste. 🙂
Your jellies look superb!!!! Great color and clear. Ginger liquor in a tart cherry jelly. You caught my interest with that one. Now I need to find some tart cherries.
Honestly, it’s good stuff. Just made a combo type recipe for blueberry syrup and blueberry butter utilizing the same fruit. Sharing that soon. 🙂
I love the taste of ginger and both sound like the perfect entertainers!
Thanks, Katerina! It’s pretty tasty if I don’t mind saying so myself.
Wow, both of thee sound wonderful! I’ve never heard of Jostaberries, what a fun combination of flavors!
I would have loved to have picked enough Jostaberries to have done a jam! 🙂
Wow you picked so many things! And I adore tart cherries so these jellys look amazing. Love the one with rosemary. If you have lots of cheeris left try my sour cherry soup on my blog!
I wish I had access to more! Alas, they’re in Iowa. (And, we pretty much picked the tree clean of all the ripe berries.)
That cherry ginger jelly looks wonderful! Although I LOVE rosemary. OK, OK, I’ll have both. 🙂
I think I should do a jam giveaway…. 🙂 (Don’t know if I could actually sneak any out of the pantry though….)
You certainly may.
That’s a new one, I’ve never heard of jostaberries, but your cherry ginger jelly sounds delicious. Don’t know where I’ve been but the ginger liqueur is new to me too and will be finding it. Tart cherries are the best, we used to have 2 trees and went crazy with jams, pies, etc. Good delicious post!
I bought that ginger liqueur some time ago to make red nectarine jam. I wish I had the trees in my backyard! Need to remember to make another trip to visit them in July next year as well! 🙂
I’ve never made “real” jelly. These both look great! I love the ginger liquor idea especially!
I have snuck the ginger liqueur into sangria before. Nice secret ingredient. 🙂
I will expect some jelly in my Christmas Stocking!!
Love,
Mom
Absolutely! They both turned out really good. Thanks for the cherries!!!
I’d love to prepare a homemade jelly, Eliot! Your recipe seems manageable and tasty! How and where do you store the jelly?
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