Cherry Jelly

• 8 cups stemmed sour cherries
• 1/2 cup water
• 4-1/2 cups sugar
• 1 box Certo Pectin Crystals

1. Crush cherries, one layer at a time (do not pit).
2. Press pulp through a sieve to remove pits.
3. Place pulp in large saucepan; add water.
4. Bring to boil on medium heat, stirring occasionally.
5. Reduce heat to medium-low; cover.
6. Simmer 10 min., stirring occasionally.
7. Place three layers of damp cheesecloth or jelly bag in large bowl.
8. Pour prepared fruit into cheesecloth.
9. Tie cheesecloth closed; hang and let drip into bowl without squeezing until dripping stops.
10. Measure exactly 3-1/2 cups prepared juice into large saucepan.
11. Add pectin crystals; mix well.
12. Bring to full rolling boil on high heat.
13. Stir in sugar.
14. Return to full rolling boil and boil 1 min., stirring constantly.
15. Remove from heat.
16. Stir and skim foam for 5 min.
17. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.
18. Seal while hot with sterilized two-piece lids with new centres.
19. Let stand at room temperature until set.

sour cherries, water, sugar, crystals

Taken from www.kraftrecipes.com/recipes/cherry-jelly-92272.aspx (may not work)