Cherry Jelly

1. 1

   Crush cherries, one layer at a time (do not pit).

2. 2

   Press pulp through a sieve to remove pits.

3. 3

   Place pulp in large saucepan; add water.

4. 4

   Bring to boil on medium heat, stirring occasionally.

5. 5

   Reduce heat to medium-low; cover.

6. 6

   Simmer 10 min., stirring occasionally.

7. 7

   Place three layers of damp cheesecloth or jelly bag in large bowl.

8. 8

   Pour prepared fruit into cheesecloth.

9. 9

   Tie cheesecloth closed; hang and let drip into bowl without squeezing until dripping stops.

10. 10

    Measure exactly 3-1/2 cups prepared juice into large saucepan.

11. 11

    Add pectin crystals; mix well.

12. 12

    Bring to full rolling boil on high heat.

13. 13

    Stir in sugar.

14. 14

    Return to full rolling boil and boil 1 min., stirring constantly.

15. 15

    Remove from heat.

16. 16

    Stir and skim foam for 5 min.

17. 17

    Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.

18. 18

    Seal while hot with sterilized two-piece lids with new centres.

19. 19

    Let stand at room temperature until set.

No additional tips available.