8 cups sour cherries, pitted
1 1/2 cups water or cherry juice
10 cups granulated sugar
1 3-ounce packages liquid pectin
In large kettle, bring the cherries and juice to a boil; boil for 15
minutes. Add the sugar and bring to a full rolling boil, stirring
constantly. Boil for 4 minutes; stir in pectin; boil 1 minute, stirring
constantly. Remove from heat, skim off foam. Ladle into hot
half-pint (jelly) jars, leaving 1/4-inch headroom. Skim off any remaining
foam, seal and process in boiling water bath 15 minutes. Allow jars
to sit in draft-free place overnight before removing rings and labeling.
Makes 11 half-pint jars.
Continually improving. All rights reserved.
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