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jars of jelly


Sandcherry Jelly Made From Wild Fruit

Isabel D. Wolf and William Schafer

Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. Often commercial pectin will be added to obtain this desired structure. Most fruit gives 1 to 1-1/3 cups juice per pound of fruit.

Steps to extracting juice

Extraction of juice from the fruit is the first step in the preparation of fruit jelly.

  1. When extracting juice for pectin-added jelly use ripe sandcherries.*
  2. Wash the fruit in cool running water.
  3. Add 1/4 cup water for each pound of sandcherries.
  4. Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 10-15 minutes.
  5. Cool and strain through cheesecloth or a damp jelly bag.

Sandcherry Jelly Recipe

3 1/2 cups sandcherry juice
3 1/2 cups sugar
1 package powdered pectin

Combine juice and pectin. Bring mixture to a hard boil and immediately add sugar and stir. Bring to full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam. Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids.* Process in a boiling water bath. See chart below.

* The use of paraffin is no longer recommended. Minnesota Extension advises the use of two-piece lids.

Processing Time in a Boiling Water Canner for Jams and Jellies

Jar size Elevation Processing time
Half or quarter pints 0-1000 feet 5 minutes
Half or quarter pints 1001-2000 feet 6 minutes
Half or quarter pints 2001-3000 feet 7 minutes
Pints 0-1000 feet 10 minutes
Pints 1001-2000 feet 11 minutes
Pints 2001-3000 feet 12 minutes


Revised Suzanne Driessen 2016

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