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Store this jelly in cans to use on sandwiches or toast, or try making jelly donuts with this recipe inside.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place unpitted fresh cherries or frozen cherries in a 6- to 8-quart heavy pot. Add the water. 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. Remove from heat.

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  • 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. Add sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. 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. almond extract into jelly after skimming off the foam.Nutrition analysis per serving: same as above except 55 calories, 14 g carbohydrate

Tip

For best flavor, choose cherries that are fully ripe. Look for glossy-skinned, chubby cherries with deep color. Discard fruit with cracked or split skin.

Nutrition Facts

54 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 20 mg potassium; 13 g carbohydrates; 0 g fiber; 13 g sugar; 0 g protein; 0 g trans fatty acid; 145 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 2 mg calcium; 0 mg iron;

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