Tart Cherry Jelly

Gather

Ingredients

• 3 cups cherry juice (about 3 pounds or 2 quart boxes sour cherries and ½ cup water)
• 7 cups sugar
• 2 pouches liquid pectin

Preserve

Instructions

1. 01

   Presterilize half-pint or pint jars, keep them hot, and prepare the lids.

2. 02

   Wash ripe sour cherries and remove their stems without pitting them. Crush 3 pounds, add 1/2 cup water, cover, and bring to a quick boil.

3. 03

   Lower the heat, simmer 10 minutes, then strain and measure 3 cups cherry juice.

4. 04

   Stir 7 cups sugar into the juice and bring it to a vigorous boil while stirring. Add both liquid-pectin pouches, return to that boil, and boil 1 minute.

5. 05

   Remove foam, fill the hot jars with 1/4-inch headspace, and apply the lids.

6. 06

   For 0–1,000 feet, use a boiling-water process lasting 5 minutes for half-pint and pint jars. Use the longer time required for higher elevations.
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