| Tart Cherry Jelly |
| 4 3/4 cups sugar 3 cups fresh cherry juice 1 package powdered fruit pectin 1/2 cup water Add sugar to 1 1/4 cup cherry juice; stir thoroughly. Slowly add pectin to water. Heat almost to boiling point, stirring constantly. Pour hot pectin into remaining 1 3/4 cups cherry juice. Sitr until pectin is completely dissolved. Let pectin mixture stand 15 minutes, but stir it occassionally. Add the juice-sugar mixture; stir until all the sugar is dissolved. Pour into containers; cover with tight lids. Let stand at room temperature until set, overnight or at least 6 hours. Freeze or refrigerate. Makes 5 to 6 half pints. Note: Frozen cherries may be used. Grind whole frozen cherries and thaw. Pour into jelly bag and allow juice to drain. Squeeze bag to obtain the maximum quantity of juice. If juice is from commercially frozen cherries, reduce sugar to 4 1/4 cups. A note from me: Here is a way to cheat but still have great tasting jelly. You can grind up the cherries in a food processor until you have very small chunks and then add that in place of the juice. You have to stir it before each use but it saves time and I've never heard any complaints from the kids! Either way it is made, it is a great way to use those tart cherries off of trees or bushes. I hope you enjoy. |
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