Serves: 7
Total Calories: 720

3 pounds sour cherries fully ripe or 3 1/2 cups prepared juice
1/2 cup water
7 cups sugar
1 (6-ounce) bottle liquid pectin
2 to 3 drops almond extract (optional)

For juice extraction, stem and pit cherries crush thoroughly. Add water, bring to boil reduce heat and simmer, covered, for 10 minutes. Place in jelly bag or cheesecloth and let drip or squeeze to remove juice. Measure juice into very large saucepan. Add sugar mix well. Stir in pectin and bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove at once from heat, skim off foam with metal spoon add optional almond extract and pour quickly into hot sterilized jelly jars. Cover at once with 1/8 -inch paraffin or seal with canning lids, following manufacturer's instructions.

Note: If not enough juice, add more water to fruit pulp, cook, and squeeze or drip again.

Nutritional Facts:

Serves: 7
Total Calories: 720
Calories from Fat: 0

More Recipes from the More Family Favorites Cookbook:
Bread And Butter Pickles
Cherry Jelly
Sour Cherry Jam
Spicy Chips (pickles)