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Surinam Cherry Jelly

Servings: 24 4 oz. jars

Equipment

  • Large saucepan or potStrainer (mesh recommended)
  • Juicer or blender
  • pH test strips (for 3.0-5.5 values recommended)
  • 24 4-ounce size canning jars and lids
  • Water Bath canning pot and lid

Ingredients

  • 8 cups Surinam Cherry juice
  • 8 cups Sugar
  • 4 boxes Sure-Jel® pectin (1.75oz or 49g/box)

Instructions

Making the Juice

  • Sort, wash, and remove seeds from cherries.        
  • Run remaining pulp through a juicer or blender.
  • Cover and bring to a boil on high heat.
  • Reduce heat and simmer for 10 minutes.
  • Strain to extract juice.

Making the Jelly – HOT PACK

  • Mix juice and pectin in a large saucepan or pot and bring to a boil.  
  • Add sugar, mix well, and continue to boil over high heat for 10 minutes. 
  • Press mixture through a food mill or juicer and discard seeds.

Test for pH, adjust as needed – For Hawaii, pH must be 4.2 of lower

  • Always sterilize canning jars and lids just before using!
  • Remove hot jelly mixture from heat and quickly skim off foam.
  • Pour into jars; leave ½-inch headspace.
  • Wipe jar rims and threads.
  • Adjust lids and begin canning.

CANNING TIME

  • Water Bath Canning (four-ounce jars) 20 minutes

Notes

This same process works for jaboticaba, citrus and most other tropical fruit in 8 cup batches which should produce 24, 4 oz jars with some extra. Always have an extra jar or two ready.