Cherry Jelly

 

 

 

3 lb. Morello Cherries

2 ¾ lb. Sugar

1 bottle Certo

 

 

 

1.         Use only fully ripe fruit. To prepare juice, stem and crush the cherries.

 

 

2.         Do not pit, add ½ breakfast cup of water and bring to the boil.  Cover

and simmer for 10 minutes.

 

 

3.         At this stage you may, if desired, add ¼ teaspoonful of Almond Extract

for a stronger cherry flavour.  Place the fruit in a jelly bag and squeeze

out the juice.

 

 

4.         Measure out the sugar and 1 ½ lb. juice into a large preserving pan

and mix.  Heat slowly until the sugar has dissolved and stir in the

Certo.

 

 

5.         Bring to a full rolling boil and boil rapidly for 1 minute.

 

 

6.         Remove from the heat, skim, pot and cover in the usual way.