Directions

• Prepare the cherries: In a large pot, combine the cherries and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, until the cherries are soft and have released their juices.
• Extract the juice: Mash the cherries with a potato masher or the back of a spoon. Pour the mixture through a fine-mesh sieve or cheesecloth into a large bowl, pressing to extract as much juice as possible. You should have about 3 1/2 to 4 cups of cherry juice.
• Cook the jelly: Return the cherry juice to the pot. Stir in the lemon juice and fruit pectin. Bring to a boil over high heat, stirring constantly. Once boiling, add the sugar all at once and continue to stir. Return to a full rolling boil and boil for 1-2 minutes, stirring constantly, until the mixture thickens.
• Check the set: To test if the jelly is set, spoon a small amount onto a cold plate and let it sit for a minute. If it wrinkles when pushed with a finger, it’s ready. If not, boil for another minute and test again.
• Jar the jelly: Remove the pot from heat and skim off any foam. Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, place the lids on, and screw on the bands until fingertip tight.
• Process the jars: Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove the jars and let them cool completely. Check the seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.