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Cherry Jelly Recipes
Cherry jelly refers to one of the most common forms of jellies consumed all over the world. Cherry jelly is characterised by its red color and flavour. Cherry jelly is easy to make and prepares in very less time. The ... More »
Cherry Bourbon Jelly
Drain cherries, reserving 1 1/2 cups juice.
Combine reserved juice and pectin in a large sauce pot.
Bring mixture to a rolling boil.
Add sugar and return to a rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim foam if... - 36.6381
Cherry Jelly Or Topping
Rinse cherries and remove the stems.
Combine cherries and water in saucepan.
Bring to boil, reduce heat, and simmer 5 minutes.
Strain; reserve juice.
Add sugar replacement and pectin to 1 cup (250 mL) of juice, adding extra water, if necessary, to make up the... - 34.8685
Sour Cherry Jelly
Wash, stem and crush cherries.
Add 1/2 cup water.
Bring to a boil, cover and simmer 10 minutes.
Place fruit in bag; drain out juice.
Should be about 3 1/2 cups juice.
Squeezing bag will extract more juice, but jelly will not be entirely clear.
Measure 2 cups... - 34.6325
Sour Cherry Jelly
Wash, stem, but do not pit, 3 pounds sour cherries.
Crush in saucepan, add 1 cup water (just enough to prevent burning), and simmer until soft.
Strain through jelly bag to measure 3 cups, adding water if necessary.
Place juice in a saucepan, stir in the... - 28.7716
Cherries In Currant Jelly
Bring currant juice to a quick boil.
Add sugar and bring back to the boiling point; skim.
Add cherries and cook slowly for 15 minutes.
Pour into hot sterilized jars and seal. - 28.0875
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Cherries Jubilee With Currant Jelly
1. Drain excess syrup from cherries, reserving 1/2 cup syrup.
2. In a small bowl place the cherries.
3. In a small saucepan, combine reserved syrup, 1/2 cup brandy and the sugar.
4. Place the pan over heat and heat till boiling point.... - 39.8006
Champagne Jelly With Cherries
1. Distribute cherries among 6 Champagne flutes. Put the flutes in the refrigerator.
2. Place 1 cup cold water in a bowl over a pan of simmering water. Sprinkle gelatin over the cold water and heat the mixture slowly, stirring until it is entirely dissolv - 24.2914
Cherries Jubilee With Red Currant Jelly
Melt jelly in frypan or chafing dish.
Add butter; stir until melted and hot.
Add cherries; heat through.
Pour kirsch over cherries; ignite with long match.
Let burn until flames die.
Spoon hot cherries over ice cream - 28.1544
Dissolve the gelatin dessert in the hot or boiling Water depending upon the manufacturer's directions.
Chill until slightly thickened.
Meanwhile pit the cherries, add sugar and lemon juice (amount depends on tartness of cherries), and let stand until... - 28.8701
Pin Cherry Jelly
Wash pincherries, add water to cover, and simmer until soft.
Drain through a cheesecloth bag.
Measure the juice and for each cup of juice measure 3/4 cup of sugar; place the sugar in the oven to get warm.
Simmer the juice until a clot forms when it is dropped... - 25.5404
Tart Cherry Jelly
1. In a saucepan, mix together sugar and 1 1/4 c cherry juice; stir well.
2. In another large saucepan, gradually add pectin to water; heat almost to boiling state with constant stirring.
3. Mix hot pectin and remaining cherry juice;... - 36.8985
Pancakes With Pin Cherry Jelly
Beat eggs and add sugar, evaporated milk, water, and vanilla extract; beat well.
Mix flour, baking powder, nutmeg, and salt; add to liquid mixture and beat until blended.
Drop batter by spoonfuls onto a lightly greased hot griddle; turn when batter begins to... - 31.2431
Jellied Cherry Tarts
Dissolve gelatin in hot cherry juice.
Add cherries and sherry.
Refrigerate till set.
Run spatula around each tart shell; remove from pan.
At serving time: Break up gelatin with fork; spoon into tart shells. (Spoon any leftover gelatin into sherbet glasses.)... - 38.7194
Drain cherries well, saving juice.
Measure out 1 1/2 cups of the juice. (Use any left over in jellies or fruit drinks.)
Combine 1 cup of cherry juice, red currant jelly and lemon juice in top of chafing dish and bring to a boil over direct heat.
Combine... - 39.4561
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