This Recipe is a North Dakota: Nanking Cherry Jelly has been a fair competitor since 1980, a legend of Midwest state fair cook-offs State Fair Blue-Ribbon
Beverly Anhorn who created this recipe gets the most flavor from tart Nanking cherries by simmering—not boiling—them for juice..
“It’s one of the few cherry trees we can grow here,” says Bev who lives near Max.
So why not give this recipe a go yourself by following this amazing recipe that has been brought to you by midwestliving.com website , thanks for sharing it with us
Here below is a list of the ingredients you will need from the website
ingredients
3 1/2-4 pounds fully ripe fresh Nanking cherries, fresh tart red cherries, or 3 16-ounce packages frozen pitted tart or sweet red cherries
1 1 3/4 – ounce package regular powdered fruit pectin
4 1/2 cups sugar
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- To prepare the canning jars, wash them in hot, soapy water; rinse thoroughly. To sterilize the jars, immerse them in boiling water for 10 minutes. Be sure to use screw bands and new flat metal lids with a built-in sealing compound. Prepare screw bands and lids according to manufacturers directions.
Bright red Nanking cherries (Prunus tomentosa) grow on bushes in colder climates. They make excellent jelly and wine but lack the size and firmness necessary for canning as whole fruit. Nanking cherry bushes produce heavy crops of short stemmed strong red fruits that hold well on the plant 2-3 weeks. Sweetness is enhanced by allowing the fruit to remain on the bush until it is ripe enough to fall off the stems. At this point Nanking cherries are quite palatable, about like a sour cherry.
Article source bernardin.ca
