Nanking Cherry Jamjelly Recipes

Steps:

• To make Juice.
• Combine cherries, apple and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking.
• Strain through a cheesecloth for 8 hours for jelly, or squeeze through a colander to remove the seeds for jam.
• Bring 4 cups of juice/pulp to full rolling boil and boil for 2 minutes.
• Add 3 1/2 - 4 cups of sugar, mix well.
• Bring back to a full rolling boil and boil for 4 minutes.
• Add 1 pouch of liquid pectin and lemon juice.
• Stir for 5 minutes.
• Pour into hot sterile jars, process for 5 minutes or put into freezer when cool. This may take up to 24 hours to set.

Steps:

• TO MAKE JUICE:
• Select fully ripe cherries.
• Softly wash. Remove stems. Do not pit!
• In large pot, crush cherries (I use a potato masher.).
• Add 1 cup water to crushed cherries.
• Bring to a boil over high heat.
• Reduce heat and simmer for 10 minutes.
• Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
• Toss pits, pulp, and peels.
• TO MAKE JELLY:
• Measure 3 1/2 cups juice into large pot.
• Add pectin and stir.
• Place on high heat and stir constantly.
• Bring to a full rolling boil (that can't be stirred down).
• Add sugar, continue stirring and bring to a full rolling boil once more.
• Boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
• Process in hot water bath for 5 minutes.
• Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.