Sour Cherry Jelly
It set really well and I put enough sugar in to cut the sour taste.
- 8 cups sour cherries - whole, de-stemmed
- 4 cups sugar
- 1 package liquid pectin
Put sour cherries into a stainless steel or enamel dutch oven on medium high heat. Cook stirring occasionally for 25 minutes. When the cherries begin to break down with the end of a spoon begin ladling in small batches into a fine mesh strainer and pushing through the pulp and liquid.
Put the seeds and remaining pulp that didn't go through into a bowl, do not throw away. Once you have processed all the cherries through the strainer, pour the liquid back into the pot.
To get as much liquid as you can put the pits and additional pulp that you set aside in the bowl into the strainer and let it sit over the pot for about 20 minutes mixing it up ever 10 minutes. You will get additional liquid from this process as well. Discard pits and pulp in composter.
At a high heat bring the cherry juice to a simmer and add the sugar. Continue stirring until the sugar is dissolved about 5 minutes. Bring the recipe back to a boil and add liquid pectin. Turn off heat.
Ladle cherry mixture in to half pint jars, wipe rims carefully, add hot lids/rings and process in a water bath for 10 minutes at a full boil. Get out the cleaning products and clean the kitchen. Check the floor and ceiling for additional cherry splatter!
Make 4 half pint jars. (Savor the flavor)