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Cooked Chokecherry, Pincherry or Wild Cherry Jelly - CERTO Liquid
Cooked Chokecherry, Pincherry or Wild Cherry Jelly - CERTO Liquid

Cooked Chokecherry, Pincherry or Wild Cherry Jelly - CERTO Liquid

21 Review(s)
Cook Minutes 40 Min
Prep : 40 Min
Harvest fruit from the wild with our recipe for chokecherry, pincherry or wild cherries. A ruby red jelly with lots of flavour.
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88 Servings
Servings
Original recipe yields 88 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups prepared juice (buy about 12 cups cherries)
3 cups water
6-1/2 cups sugar
2 pouches Certo Liquid Pectin
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Step 1
Place pitted cherries in medium saucepan. Stir in water. Bring to boil, stirring occasionally; cover. Simmer on medium-low heat 15 min., stirring occasionally. Place prepared cherries in jelly bag; hang and let drip into bowl until dripping stops. Press bag gently to remove any remaining juices. Measure exactly 3 cups prepared juice into large saucepan. Add sugar; mix well.
Step 2
Bring to full rolling boil on high heat; cook 1 min., stirring constantly. Remove from heat. Immediately stir in liquid pectin. Stir and skim foam for 5 min.
Step 3
Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Cover with lids. Let stand at room temperature 24 hours or until set.
Kraft Kitchen Tips!
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Keeping it Safe
This recipe will yield 5 (1-cup/250-mL) jars of jelly plus a partially filled jar. Refrigerate the partially filled jar immediately and use within 3 weeks.
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Note
If necessary, add up to 1/2 cup water to squeezed juice to get the desired 3-cup measure.
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Pincherry
The pincherry is a small tree, growing up to 12 metres in height and 25 centimetres in diameter. The fruit of the pincherry is bright red and is 6 to 8 millimetres across, and it ripens from late July to early September. They are edible but very sour, but makes excellent jellly.
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Chokecherry
The red or black fruit of the wild chokecherry (Prunus virginiana) is a familiar sight—during August and September. The fruit makes great jams or jellies.
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How to Accurately Measure the Sugar
To ensure accuracy of the sugar measure when preparing jams or jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the juice mixture in saucepan.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
20
Calories From Fat
0
% Daily Value
Fat 0 g
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 0 mg
0 %
Carbohydrate 5 g
Fibre 0 g
Sugars 5 g
Protein 0 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
0 %
Iron
0 %
Servings
5-1/2 (1-cup/250-mL) jars or 88 servings, 1 Tbsp. (15 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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