Nanking Cherry Jelly

Submitted by: Sandra Fitzpatrick
Turning bush fruit into jelly for the winter.

Serves: lots

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: jelly ·

Ingredients

Nanking Cherries
water
sugar

how much of each depends on your friends, neighbors or freezer capacity.

Method

4 cups of berries plus 2 cups water. simmer berries until mushy, crushing them as they heat. Drain through a bag or mesh. I usually let it drain overnight. Remnants can go in the compost heap. (You can double or treble this ratio, but do the next step with smaller amounts. It shouldn't make a difference, but it does)

Measure the juice into a flat bottomed pan. Bring to a boil and add sugar slowly, stirring. I use 4 cups juice at a time. Use 3/4 cup of sugar per cup of juice. Stir only until sugar is dissolved. Boil rapidly, do not stir. Use the spoon test until the jelly is ready.
At sea level, the temperature of the mix will be about 220-222F. If you have a proper thermometer, let it sit in the mix, but not resting on the bottom or it will give you a false reading.
The spoon test starts about 10 minutes after the proto-jelly boils. Take some of the mixture in a metal spoon and let it cool ( I usually blow on it to help cool it faster). Then tilt the spoon sideways to let the jelly fall back into the pan. At first it doesn't seem to gel. Keep trying until the jelly 'sheets'. That means it stays as one mass as it falls from the spoon. This is when the jelly is done. It can take from10 to 30 minutes, depending on many factors.

Take the jelly off the heat, skim off any foam and prepare to bottle. Use sterilised jars and either use paraffin to seal or jars with sealing lids. Let stand until cool and put away.

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.