Cherry Jelly

6 Cups Cherry Juice

8 TBS Pectin

6 2/3 Cups Sugar



Juice cherries by covering fresh or frozen fruit with just enough water to cover.  Heat to barely a boil, mashing the fruit, then straining through a loose woven cloth.

Place juice in a large pan, add pectin and bring to a boil.  Add sugar, bring to a boil and boil for 1 minute.  Ladle into hot jars and process pints and half pints for 10 minutes in a boiling water bath.

This is one of the simplest jelly recipes I have ever used, and I’ve never had a set failure.  Be sure to use a pan much larger than you think you will need because the volume increases dramatically during the boiling.  If you have enough foam on the top of the jars to cause concern, add just a small amount of butter to make the foam disappear.

You can substitute whatever fruit juice you prefer.  You can also use frozen concentrate, mixed as directed!

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