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Tart Cherry Jelly

Source of Recipe


From "Better Homes & Gardens Jams and Jellies"



List of Ingredients



• 2 pounds fresh tart red cherries or two 16-ounce packages frozen pitted tart red cherries
  
• 1 (1.75-ounce) package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin
  
• 4½ cups sugar
  






Instructions



1. Place unpitted fresh cherries or frozen cherries in a 6- to 8-quart heavy pot. Add 2 cups water. Bring to simmering (do not boil). Simmer, uncovered, about 15 minutes or until soft and the skins of the cherries start to split. Using a potato masher, carefully crush cherries. Remove from heat.
   
   
2. Place a fine-mesh sieve over a large bowl. Ladle cherries into sieve. Using the back of a large spoon, press cherries to release juice; discard pits and pulp. Line a colander with a double layer of 100-percent-cotton cheesecloth; place over a large bowl. Strain juice through cheesecloth; do not squeeze cheesecloth or jelly may be cloudy. Measure 3½ cups juice. Discard pulp in cheesecloth.
   
   
3. In the same pot stir together the 3½ cups cherry juice and the pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
   
   
4. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe rims; adjust lids and screw bands.
   
   
5. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   
   Makes 6 half-pint jars