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Cherry Jelly

Recipe by Jennifer Noble, Granville, Ohio
First place, Jellies (All Other), 2017

Baking temperature:
Baking time:
Yield: 5 cups


  • 3 ¾ c prepared juice (from 3 ½ lbs. of cherries)
  • 1 box Sure-Jell
  • ½ t butter
  • 4 c sugar


  • Prepare juice- discard cherry stems. Pit, then finely chop cherries; place in large saucepan. Add ½ c water; stir
  • Bring to a boil; cover. Simmer on medium-low heat 10 minutes, stirring occasionally
  • Pour through cheesecloth. Hang over bowl and let drip
  • Stir Sure-Jell pectin into juice in saucepot. Add butter to reduce foaming.
  • Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil 1 minute stirring constantly
  • Ladle into prepared jars. Wipe rims and threads. Cover with two piece lids
  • Process in water bath canner 5 minutes
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