Go Back
Print Recipe
0 from 0 votes

Cherry Berry Jelly

Yummy homemade jelly made from cherries and 3 berries. A wonderful jelly and a great use for all those cherries you are harvesting from your trees.


  • 3 1/2 cups berries*
  • 3 1/2 cups cherries (washed, pitted, and chopped into quarters)
  • 1 pkg liquid pectin
  • 4 cups sugar
  • 1/4 cup lemon juice
  • 2 pint mason jars
  • 1 8 oz mason jars
  • 3 small canning bands
  • 3 new small canning lids


  • Wash your jars, rings, and lids
  • Prepare waterbath canner, jars, and lids according to manufacturer's instructions.
  • Combine prepared fruit with lemon juice and sugar in a 8-quart (large) saucepan.
  • Bring mixture to a full rolling boil (one that cannot be stirred down) over medium to high heat, stirring frequently,
  • Add liquid pectin, squeezing entire content from pouch into the fruit/sugar mixture.
  • Return to a hard boil and boil for 1 minute, stirring constantly.
  • Remove from heat.
  • Ladle hot jam/jelly into warm jars, leaving 1/4 inch headspace.
  • Wipe rims clean.
  • Center lids on jars, apply bands and tighten to fingertip tight.
  • Place filled jars in canner assuring jars are covered with 1 to 2 inches of water.
  • Place lid on canner and bring water to a gentle, steady boil.
  • Process jars for 10 minutes, turn off heat, remove canner lid, and let jars stand for 5 minutes.
  • Remove jars and let cool.
  • Check lids for seal after 24 hours. Hopefully you heard a sealing pop.
  • Store jars in a cool, dry place.


*I used Kirtland's Triple Berries (partially thawed)