Cherry Jelly With Powdered Pectin

Directions

1. To prepare juice. Select fully ripe cherries. Sort, wash, and remove stems; don't pit. Crush cherries, add in water, cover, bring to boil on high heat. Reduce heat and simmer for 10 min. Extract juice.
2. To make jelly. Measure juice into a kettle. Add in pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil which can't be stirred down. Add in sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.
3. Remove from heat; skim off foam quickly. Pour jelly immediately into warm, sterile canning jars to 1/4-inch from top. Seal, and process 5 min in a boiling water bath.
4. This recipe yields about 6 eight-oz jars.
5. Yield: 6 eight-oz jars