Nanking Cherry Jam/Jelly

• 16 cups nanking cherries
• 1 12 cups water
• 4 cups cherry juice or 4 cups cherry pulp
• 1 apple, chopped with peel and core
• 3 12-4 cups sugar
• 2 tablespoons lemon juice
• 1 (85 ml) envelope liquid pectin

1. To make Juice.
2. Combine cherries, apple and water in a Dutch oven.
3. Bring to a boil; reduce heat and simmer, covered, for 35 minutes.
4. Mash mixture occasionally while cooking.
5. Strain through a cheesecloth for 8 hours for jelly, or squeeze through a colander to remove the seeds for jam.
6. Bring 4 cups of juice/pulp to full rolling boil and boil for 2 minutes.
7. Add 3 1/2 - 4 cups of sugar, mix well.
8. Bring back to a full rolling boil and boil for 4 minutes.
9. Add 1 pouch of liquid pectin and lemon juice.
10. Stir for 5 minutes.
11. Pour into hot sterile jars, process for 5 minutes or put into freezer when cool.
12. This may take up to 24 hours to set.

nanking cherries, water, cherry juice, apple, sugar, lemon juice, liquid pectin

Taken from www.food.com/recipe/nanking-cherry-jam-jelly-434957 (may not work)