Cherry Jelly

• 3 1/2 cups cherry juice
• 1 cup water
• 1 (1 3/4 ounce) package dry pectin
• 4 1/2 cups sugar

1. TO MAKE JUICE:
2. Select fully ripe cherries.
3. Softly wash. Remove stems. Do not pit!
4. In large pot, crush cherries (I use a potato masher.).
5. Add 1 cup water to crushed cherries.
6. Bring to a boil over high heat.
7. Reduce heat and simmer for 10 minutes.
8. Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
9. Toss pits, pulp, and peels.
10. TO MAKE JELLY:
11. Measure 3 1/2 cups juice into large pot.
12. Add pectin and stir.
13. Place on high heat and stir constantly.
14. Bring to a full rolling boil (that can't be stirred down).
15. Add sugar, continue stirring and bring to a full rolling boil once more.
16. Boil hard for 1 minute.
17. Remove from heat.
18. Skim off foam.
19. Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
20. Process in hot water bath for 5 minutes.
21. Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

cherry juice, water, pectin, sugar

Taken from www.food.com/recipe/cherry-jelly-124975 (may not work)