Cherry Jelly
- 3 1/2 cups cherry juice
- 1 cup water
- 1 (1 3/4 ounce) package dry pectin
- 4 1/2 cups sugar
- TO MAKE JUICE:
- Select fully ripe cherries.
- Softly wash. Remove stems. Do not pit!
- In large pot, crush cherries (I use a potato masher.).
- Add 1 cup water to crushed cherries.
- Bring to a boil over high heat.
- Reduce heat and simmer for 10 minutes.
- Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
- Toss pits, pulp, and peels.
- TO MAKE JELLY:
- Measure 3 1/2 cups juice into large pot.
- Add pectin and stir.
- Place on high heat and stir constantly.
- Bring to a full rolling boil (that can't be stirred down).
- Add sugar, continue stirring and bring to a full rolling boil once more.
- Boil hard for 1 minute.
- Remove from heat.
- Skim off foam.
- Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
- Process in hot water bath for 5 minutes.
- 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)