Name: Sour Cherry Jelly
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Ingredients: 4 litre pail of sour cherries (approximately 5 cups juice); 2 cups water; 1/4 cup & 7 1/2 cups sugar; 2 packages liquid pectin; 1 tbsp lemon juice

My son and I are sour cherry jam and jelly fiends. It’s ridiculous. Last time I made sour cherry jam we ate four jars within a month.

Can you relate? Or maybe this is just a kid thing…

Whether you’re as crazy about sour cherries as me and my kid or not, I highly recommend this delicious and simple sour cherry jelly. If you’re just here for the recipe, scroll to the bottom to find out how to make it!

P.S. If you like watching videos and are more of a visual learner, check out my basic jam-making video below and my highlights on Instagram where I make this exact recipe!

PICKING SOUR CHERRIES

So I was a bit surprised when we went to pick sour cherries when he was younger, that he wasn’t excited to pick them. In fact, he complained the entire time we were picking and begrudgingly helped only because it would get us done faster. Though now, in 2022, he happily picked sour cherries with his younger sisters, so maybe it was just a phase!

Despite the occasional complaining, the effort to pick them, and the drudgery that is pitting small cherries, sour cherry jelly is 100% worth it. Just wait, once you try it, you and your kids will be eating it at a jar-a-week pace too!

Related: Sour Cherry Tarts & Sour Cherry Pie

In this recipe, I’ve used the U of S sour cherry varieties, but it will also work with Nanking cherries, Evan’s cherries, and any other cherries that you have in the freezer.

And finally, I realize that 7 cups of sugar seems INSANE, but it is entirely necessary. I learned the hard way that if you try and make it with less sugar, it will not set.

Sour Cherry Jelly

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 2 hours

A sour cherry jelly recipe using pectin.

Ingredients

4 litre pail of sour cherries (approximately 5 cups juice)
2 cups water
1/4 cup & 7 1/2 cups sugar
2 packages liquid pectin
1 tbsp lemon juice

Instructions

Wash cherries and put in a large pot with 1/4 cup sugar and 2 cups water.
Boil on medium high heat for 30-45 minutes, mashing with a potato masher every 5 minutes.
Strain the mixture. You should end up with approximately 5 cups of juice.
Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the oven for 10 minutes at 275 degrees Fahrenheit. Boil the lids and rings in water for 10 minutes.
Combine the cherry juice, 7 1/2 cups sugar, and lemon juice into a tall pot.
Cook on medium high heat, stirring frequently. Add the 2 packages of pectin when the mixture boils.
Boil for 10 minutes.
Turn off heat and pour jelly into sterilized jars, leaving 1/4 inch headspace..
Clean off any spillage on the rims with a clean cloth.
Put on lids and secure with rims. Boil in water for 10 minutes. The water must be at least 1 inch over the top of the jars.
Remove after 10 minutes and set jars on a clean towel. Do not tilt the jar as you remove it, as that could compromise the seal. Do not move jars for 24 hours.
If you have any jars that don't seal, or a jar with too much headspace, put it in the fridge and use that one first.

Notes

Do not try and reduce the amount of pectin or sugar in this recipe. It will fail if you do so.

This recipe is a family favourite. Let me know what you think if you make it!

If you enjoyed this recipe, find me on Facebook, TikTok, and Instagram for more delicious recipes, small space gardening and flower farming tips, and more! I also make weekly videos over on my YouTube channel where I share lots of tips and tricks for cold-climate gardeners. I hope to see you there!

P.S. If you love the content I create for Shifting Roots, consider joining our community on Patreon. Your support means the world to me and I am grateful for each and every one of you!

WANT MORE SIMPLE HARDY FRUIT RECIPES?

If you’re looking to make delicious recipes with your homegrown hardy fruits, look no further. Check out my e-book Prairie Fruits Cookbook for over 25 mouth-watering dishes!

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Comments

Sally

I have a bottle of pectin can you tell me how much to use please

Katie Gelsi

Do you have a Nanking Cherry jelly recipe with out pectin? I had one but have lost it since we moved.

- Kristen Raney
  
  No, but you could try adding a cup of grated apple and boiling for 10-15 minutes.
  
Barb

Can you use powdered pectin

- Kristen Raney
  
  Yes!
  
Jean Edwards

I have a question. WHY do you have to do a water bath for certain amount of minutes ?? I have made sour cherry jelly but have never done that.

- Kristen Raney
  
  So that it kills any harmful bacteria. I know many people get away with skipping the waterbath, but I really can't recommend doing that from a public health standpoint, especially since these posts are seen by people all over the world.
  
Nancy Schiestel

can you freeze this jelly

- Kristen Raney
  
  I have never tried it, it's not meant to be freezer jelly. So I'm going to say no, only because I have no experience with it.
  
Cassie

Can I make this without straining?

Renee

Two questions: first, what is the yield on this recipe, and second, can I use 5 cups of tart cherry juice instead of processing the cherries? I bought a case of 100% juice and I'm looking for ways to use it.

Jackie Fiala

Can I just make this into freezer Jelly? Just don’t process in water bath and put in freezer containers?

Michele Mooney

Love the recipe for sour cherry jelly.Got some wonderful cherries at the Bruno Cherry Festival to use.

Yvonne Chorney

Kristen, I just made sour cherry jelly using your recipe! Everything went well! My family love it! Thank you! I absolutely enjoy your website! You always share so many great ideas! I am a teacher whose passion is gardening! My happy place is my backyard!

Renee

Hi! I found myself in possession of a case of 12 bottles of 100% tart cherry juice and I'm wondering if I can use it in this recipe. Thanks!

Nancy Emmons

This sounds yummy! Just wondering if the jelly is a little on the tart side or sweet?

Wendy

How many jars will this make

Tanis Jung

Hi. I have pitted the cherries already and I have only about 1 litre of them. Can I still make jelly or wait til I can get more of them. I bought couple pounds at a local farmers market and would really love to try your recipe

Carolyn rea

Hi Kristan. I followed receipt to exact. It is still liquid. About 30 jars of chokecherry jelly, now what do I do? Help!

Janet

Hello Kristen I tried this sour cherry jelly recipe yesterday and followed your directions but it hasn't set. I have made jams over the years, although I prefer the freezer jams because they are fast and easy and pretty fail-safe!! Can I redo (I know that is an option sometimes) this one by boiling again or doing something differently? I have another 5c of juice waiting to be processed and I'd like that one to work, of course, but I am just not sure what was different. I did use pectin crystals instead of liquid - would that make a difference? Look forward to your thoughts! Thanks

Cathy

Just FYI 4 liters of cherries is about 5 lbs. I have used frozen cherries multiple times with you recipe and it always turns out wonderfully.

Debby

Finished 2 batches of your sour cherry jelly. Turned out perfect both times! Thanks for the recipe!