Cherry Jelly

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   ["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."]

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