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Nanking Cherry Jelly

This is a very delicious jelly that works in both sweet and savoury dishes. A three cup batch will make 3 1/2 cups of jelly.
Course Preserve
Cuisine Canadian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Valerie Lugonja is... A Canadian Foodie


  • Nanking cherry juice
  • same amount of sugar to juice ( 1 cup to 1 cup)
  • squirt of fresh lemon juice (about a teaspoon or so per cup of juice)
  • one package of liquid pectin for every three cups of juice


  1. Clean berries and heat to a low simmer for about 2-3 minutes (at the simmer) until they release their juice; hang over night to glean juice (I had to use my hands to squish the berries)
  2. Measure juice and add the same amount of sugar to a heavy pan
  3. Add lemon juice
  4. Bring to a boil, skimming any foam from the top; add pectin after it has boiled for 2 minutes and all sugar is dissolved
  5. Boil for one more minute; ladle into hot, clean jars and seal

Recipe Notes

If you do a very small batch, you might get a paste!