Instructions: To prepare juice. Select fully ripe cherries. Sort, wash, and remove stems; do not pit. Crush cherries, add water, cover, bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.

To make jelly. Measure juice into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in a boiling water bath.

This recipe yields about 6 eight-ounce jars.

Yield: 6 eight-ounce jars

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