Evans Cherry and Rose Jelly

This is my own recipe, that I adapted for the FreshTECH Jam and Jelly Maker. If you'd like to use the official recipes, you can find them here. They look awesome, and I'll be trying some myself very soon.

This is a low sugar recipe that I made using the FreshTECH Jam and Jelly maker. I have linked to the more traditional versions above. This jam is very tangy, but with an amazing flavour and fragrance profile. I love the almost Turkish fragrance that permeates the kitchen as I was making it. 

Pictures and further instructions here: http://www.thetiffinbox.ca/2013/08/evans-cherry-and-rose-jelly-ball.html

3 cups sour cherry juice (minus 3 tablespoons) (4 pounds sour cherries + 1/2 cup water)
4 tablespoons powdered pectin (I used Ball Real Fruit Classic Pectin)
2 cups granulated sugar
1/4 teaspoon butter
3 tablespoons rosewater


To make the cherry juice: pick over and remove the stems of the cherries. Place the whole, unpitted cherries in a large saucepan, and crush lightly using a potato masher. Add the water, and bring to a boil. Turn the heat down and simmer for ten minutes, crushing the cherries as they cook.

Strain the juice through a coarse chinois or a cheesecloth lined sieve. Once you have collected as much juice as you can, strain again through a jelly bag, this time taking care not to squeeze the bag and letting the juice drip through.

Measure out 3 cups of the juice, minus three tablespoons, and keep aside.

Sprinkle in the powdered pectin in the FreshTECH Jam and Jelly maker. Pour in the juice and the rosewater. Set it to the jelly setting and press enter.

When the machine beeps after 4 minutes, evenly sprinkle in the sugar. Don't cover with the lid, as it will overflow. The machine will automatically stir and cook the jelly at this point.

Meanwhile, prepare your jars. Wash 4 half pint (250 ml) jars in hot, soapy water and let dry. Place the lids in boiling water. Keep the jars at the ready.

When the jelly is made, the machine will beep. Press cancel, then unplug the machine. Ladle the jelly into the prepared jars, then carefully place the lids on top. Screw on bands to fingertip tight.

If planning to eat straightaway, leave to cool (the lids will pop as they seal), then store in the fridge for up to three weeks. If planning to preserve, follow the directions included in this chart for Fresh Preserving here.