Cherry Jelly

  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)

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