Nanking Cherry Jelly

These berries were very ripe when picked on July 21, 2017 at the cabin on Sylvan Lake.

16 cups ripe Nanking cherries  (4 L)

1 1/4 cup water  (300 ml)

1/4 cup lemon juice  (50 ml)

1 pkg. of Bernardin original fruit pectin crystals or certo crystals (57 grams)

7 cups sugar (1.75 L)

Step 1- Prepare the Juice
Combine cherries and water in a Dutch oven.  Bring to a boil.  Reduce heat and simmer, covered, for 35 minutes.  Mash mixture occasionally while cooking.  Strain through a jelly bag.  Measure 6 cups juice (1.5 L) juice into a Dutch oven.

Step 2-Make the Jelly

Stir lemon juice and Certo into juice.  Place over high heat and bring mixture to a full rolling boil, stirring constantly.  Stir in sugar.  Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 2 minutes, stirring constantly.  Remove from heat and skim foam if necessary.

Step 3-Preserve
Pour into hot sterilized jars, leaving 1/4 inch headspace.  Wipe jar rims thoroughly.  Seal and process in  a boiling water bath for 10 minutes.  Makes about 9 cups (2.25L).

Very ripe-picked on July 21, 2017