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Ingredients
- 3 1/2 c. cherry juice (abt 3 lbs or possibly 2 one-qt boxes sour cherries and 1/2 c. water)
- 1 pkt powdered pectin
- 4 1/2 c. sugar
Directions
- To prepare juice. Select fully ripe cherries. Sort, wash, and remove stems; don't pit. Crush cherries, add in water, cover, bring to boil on high heat. Reduce heat and simmer for 10 min. Extract juice.
- To make jelly. Measure juice into a kettle. Add in pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil which can't be stirred down. Add in sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.
- Remove from heat; skim off foam quickly. Pour jelly immediately into warm, sterile canning jars to 1/4-inch from top. Seal, and process 5 min in a boiling water bath.
- This recipe yields about 6 eight-oz jars.
- Yield: 6 eight-oz jars
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