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Homemade Cherry Jelly from Frozen Concentrate

The first time I tasted cherry jelly was at my grandmother’s house. Sunlight streamed through her kitchen window, illuminating dust motes dancing in the air as she spread a generous dollop of the ruby-red preserve onto a warm biscuit. The sweet, slightly tart flavor burst in my mouth, instantly transporting me to summer days spent picking cherries in my grandfather’s orchard. It was more than just jelly; it was a spoonful of pure nostalgia, a tangible link to a simpler time filled with love and homemade goodness. While my grandmother grew her cherries, this recipe makes a similar flavor achievable by using concentrate!

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 7 8-ounce jars
Dietary Type: Vegetarian

Ingredients

1 – 11 ½ ounce can frozen cherry juice concentrate
4 ½ cups sugar
1 (1 ¾ ounce) package Fruit Jell pectin
3 cups water

Equipment Needed

6-8 quart saucepot
Measuring cups and spoons
Jelly jars (7 8-ounce jars)
Ladle
Water bath canner
Jar lifter
Skimmer (for removing foam)

Instructions

Begin by preparing your canning equipment. Wash the jelly jars, lids, and bands in hot, soapy water. Rinse thoroughly. Place the jars in a water bath canner with enough water to cover them by at least an inch. Bring the water to a simmer and keep the jars hot until ready to fill.
In a 6-8 quart saucepot, measure the cherry juice concentrate. Since the concentrate is frozen, allow it to thaw enough to pour and measure accurately.
Add 3 cups of water to the saucepot with the cherry juice concentrate and stir to combine. Ensure the concentrate is fully dissolved.
Measure out 4 ½ cups of sugar and set aside. It’s crucial to have the sugar measured and ready to go, as it needs to be added quickly once the mixture reaches a boil.
Stir the entire package (1 ¾ ounces) of Fruit Jell pectin into the cherry juice mixture in the saucepot. Make sure the pectin is evenly distributed to prevent clumping during cooking.
Place the saucepot over high heat and bring the mixture to a full rolling boil, stirring constantly. A full rolling boil is one that continues to boil even when stirred.
Once a full rolling boil is achieved, immediately stir in the measured sugar. Be careful, as the mixture may splatter when the sugar is added.
Return the mixture to a full rolling boil – a boil that cannot be stirred down – stirring constantly.
Continue to boil hard, stirring constantly, for exactly 1 minute. Using a timer is helpful to ensure the correct cooking time. This step is critical for proper gelling.
Remove the saucepot from the heat.
Use a skimmer to carefully remove any foam that has formed on the surface of the jelly. This will result in a clearer, more appealing final product.
Immediately ladle the hot jelly into the prepared hot glass jars, leaving ½-inch headspace at the top of each jar. Headspace is the space between the top of the jelly and the lid of the jar.
Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. This ensures a proper seal.
Center the lids on the jars and screw the bands on fingertip-tight. Do not overtighten.
Using a jar lifter, carefully place the filled jars into the simmering water in the water bath canner. Make sure the jars are completely covered with water.
Bring the water in the canner back to a rolling boil.
Process the jars for 5 minutes in the boiling water bath. Start timing once the water has returned to a rolling boil.
After 5 minutes, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface, leaving space between them.
Let the jars cool completely undisturbed for 12-24 hours. As the jars cool, you should hear a “pop” sound as the lids seal.
After the cooling period, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, it’s sealed properly. If a lid doesn’t seal, refrigerate that jar and use the jelly within a few weeks, or reprocess it with a new lid.

Expert Tips & Tricks

Temperature is key: Using a candy thermometer is not necessary, but making sure you achieve a truly hard boil ensures the pectin sets correctly. Don’t be afraid of a vigorous, bubbling boil.
Sugar quality: Use granulated white sugar for the best clarity and flavor.
Pectin freshness: Ensure your pectin is fresh, as older pectin might not set as effectively. Check the expiration date on the package.
Preventing crystals: Overcooking can lead to sugar crystals. Precisely follow the boiling time.
Jar preparation: Heating the jars before filling them prevents them from cracking when filled with hot jelly.
Headspace is crucial: Insufficient headspace can lead to improper sealing. Too much headspace might also cause sealing problems.

Serving & Storage Suggestions

This homemade cherry jelly is delicious spread on toast, biscuits, scones, or muffins. It also makes a wonderful filling for thumbprint cookies or a glaze for roasted meats.

Properly sealed jars of cherry jelly can be stored in a cool, dark place (like a pantry) for at least 1 year. Once opened, refrigerate the jelly and use it within a few weeks. Unsealed jars should also be refrigerated immediately.

Nutritional Information

Estimated values per serving (1 tablespoon)

Nutrient	Amount per Serving	% Daily Value
Calories	50 kcal	3%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	2mg	0%
Total Carbohydrate	13g	4%
Dietary Fiber	0g	0%
Sugars	13g
Protein	0g	0%

Variations & Substitutions

Low-Sugar Jelly: While this recipe requires sugar for proper gelling, you could experiment with using a low-sugar pectin specifically designed for reduced-sugar jams and jellies. Follow the instructions on the low-sugar pectin package for the best results. Note that the flavor will be less sweet and more tart.
Spice it Up: Add a pinch of ground cinnamon or cloves to the cherry juice mixture for a warm, spiced cherry jelly.
Cherry-Almond Jelly: A teaspoon of almond extract added after removing the jelly from the heat can add a lovely nutty flavor.
Different Fruit Concentrate: While this recipe is specifically for cherry, you can try using other fruit juice concentrates, such as grape or apple, but note that the gelling and flavor may vary slightly.

FAQs (Frequently Asked Questions)

Q: Why is it important to use new lids for canning?
A: New lids have a sealing compound that ensures a proper airtight seal. Reusing lids can result in seal failures and spoilage.

Q: How do I know if my jelly has set properly?
A: After cooling completely, the jelly should be firm but slightly jiggly. You can also test a small spoonful by placing it in the freezer for a few minutes. If it wrinkles when pushed, it’s likely set.

Q: Can I use this recipe with fresh cherries instead of concentrate?
A: Yes, but you’ll need to extract the juice from the cherries and adjust the pectin and sugar amounts accordingly. Look for a jam or jelly recipe specifically using fresh cherries.

Q: What happens if my jelly doesn’t set?
A: If your jelly is too runny, you can reprocess it. Add a little more pectin (about 1/4 to 1/2 of a package) to the jelly, bring it back to a boil, and boil for another minute before pouring it back into the jars.

Q: Can I reduce the amount of sugar in this recipe?
A: Sugar plays a crucial role in the setting process of jelly. Reducing the sugar without using a special low-sugar pectin can result in a runny jelly that doesn’t set properly.

Final Thoughts

Crafting this homemade cherry jelly from frozen concentrate is more than just following a recipe; it’s about creating a taste of summer, a touch of sweetness to brighten any day. Don’t be intimidated by the canning process – it’s simpler than it seems, and the rewards are well worth the effort. Imagine the delight of gifting a jar of this ruby-red treasure to a friend, or enjoying it yourself on a cozy morning with a warm piece of toast. I encourage you to try this recipe and experience the magic of homemade jelly. Feel free to share your results and any variations you try – happy canning!

Cherry Jelly from (Frozen Concentrate) Recipe