Cherry Jelly

Crush cherries, one layer at a time (do not pit). Press pulp through a sieve to remove pits. Place pulp in a large saucepan and add water.

Bring to a boil on medium heat, stirring occasionally. Reduce heat to medium-low and cover. Simmer for 10 minutes, stirring occasionally.

Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed, then hang and let drip into a bowl without squeezing until dripping stops.

Measure exactly 3-1/2 cups prepared juice into a large saucepan. Add pectin crystals and mix well. Bring to a full rolling boil on high heat.

Stir in sugar. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes.

Pour immediately into warm sterilized jars, filling to within 1/4-inch of rims. Seal while hot with sterilized two-piece lids with new centers. Let stand at room temperature until set.