Cherry Jelly

Crush cherries, one layer at a time (do not pit). Press pulp through a sieve to remove pits. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl without squeezing until dripping stops.

Measure exactly 3-1/2 cups prepared juice into large saucepan. Add pectin crystals; mix well. Bring to full rolling boil on high heat. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min.

Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.