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Cherry-Vanilla Jelly

Source of Recipe


Robyn Taylor-Drake



List of Ingredients



• 3½ pounds sour cherries
  
• 1 package fruit pectin
  
• 4 cups sugar
  
• ½ tsp butter or margarine (optional)
  
• 1 Tbsp vanilla (or to taste)
  






Instructions



1. Bring boiling water in pot or canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well.
   
   
2. Discard cherry stems and pits; finely chop cherries. Place in a saucepan; add ½ cup water. Bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
   Place three layers of damp cheesecloth or a jelly bag in a large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
   
   
3. Pour 3½ cups of the liquid extracted from the cherries into a 6- or 8-quart saucepot. (If necessary, add up to ½ cup water to get exact amount of liquid needed.) Stir box of fruit pectin into the juice in the saucepot. Add butter to reduce foaming (if desired). Bring mixture to a full, rolling boil on high heat, stirring constantly. Stir in sugar and vanilla quickly. Return to a full, rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
   
   
4. Ladle jelly quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in pot of water or canner. Water should cover jars by 1 to 2 inches; add water if needed. Cover; bring water to a gentle boil. Process jelly 5 minutes.
   
   
5. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of a lid with finger. If lid springs back, lid is not sealed and refrigeration is needed. Let properly sealed jars stand at room temperature 24 hours. Store unopened jellies in cool, dry, dark place for up to 1 year. Refrigerate opened jellies for up to 3 weeks.
   
   Makes about 5 cups.