Ingredients
2poundsfreshtart red cherriesor2(16-oz.
)pkgs.frozenpittedtart red cherries
2cupswater
1(1.75-oz.
)pkg.regularpowdered fruit pectinor6Tbsp.
Bring to simmering (do not boil).
Simmer, uncovered, about 15 minutes or until cherries are soft and the skins begin to split.
Using a potato masher, carefully crush cherries.
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 3 1/2 cups juice.
Discard pulp in cheesecloth.
In the same pot stir together the 3 1/2 cups cherry juice and the pectin.
Bring to a full rolling boil, stirring constantly.
Return to a full rolling boil, stirring constantly.
Boil hard 1 minute, stirring constantly.
Quickly skim off foam with a metal spoon.
Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace.
Wipe rims; adjust lids and screw bands.
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.
Cherry Rosemary-Almond Jelly
Prepare as directed, except stir 1 Tbsp.
finely chopped fresh rosemary and 1 tsp.
Look for glossy-skinned, chubby cherries with deep color.
Discard fruit with cracked or split skin.
2,000 calories a day is used for general nutrition advice.
