Maraschino
Cherry JellyDay Forty-Eight (07.07.2012)
Processing: Hot Water Bath Canner 10mins
Yield: 2x half-pints (2 cups)
After I canned yesterday's Maraschino Cherries (recipe HERE) I had liquid leftover, and wondered if a jelly was possible - then I found a jelly using this juice, too. So I refrigerated the juice overnight and made this jelly today. I added extra lemon juice as I used sweet cherries ...
Pre-heat the half-pint jars by covering in water and boiling
for 10 minutes, pre-heat seals and rings in simmering water for 10 minutes.
Whisk all of the ingredients together in a medium sized pot, and bring to a rolling boil, holding it there for 1 minute. Skim foam. Ladle jelly
into jars to 1/4inch (0.5cm) headspace.
Remove bubbles, adding extra jelly if necessary to correct headspace.
Wipe rims, apply seals and
twist bands on to fingertip-tight. Process in hot water bath canner for 10
minutes. Turn off the heat and remove jars after 5 minutes to a teatowel-covered
bench to rest overnight. The next day remove bands, label and store in a cool,
dark place for up to 12 months. I made 2 x half-pints of maraschino cherry jelly
following this recipe.Ingredients:2 cups maraschino cherry syrup (leftover from Maraschino Cherries recipe HERE)
2 tablespoons bottled lemon juice
1/2 packet powdered pectinWhy not try making your own maraschino cherry jelly like this, they make a nice toast or scone spread and would make a nice gift with a jar of maraschino cherries, too :(^_^):