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jars of jelly


Sandcherry Jelly Made From Wild Fruit

By Isabel D. Wolf and William Schafer

Revised 2011 LouAnn Jopp, Extension Educator — Food Safety. Peer reviewed 2009 by Deb Botzek-Linn, Extension Educator — Food Safety.

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.

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 jars to 1/4 inch of top and seal with two-piece canning lids. Process in a boiling water bath for 6 minutes (10 minutes for cold, unsterile jars).

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


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