Cherry Jelly

Directions

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.