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WILD CHERRY JELLY 
3 1/2 lbs. fully ripe wild cherries

Use chokecherries, black cherries, bittersweet cherries.

Stem and wash cherries and place in a large kettle with 3 cups water. Cover and cook 15 minutes. Place in jelly bag and strain, catching juice in clean bowl. Do not squeeze bag. Discard pulp. 6 1/2 c. sugar 1 box powdered fruit pectin 1/4 tsp. almond extract

Pour juice into large kettle. Add sugar and stir to mix. Place over high heat and bring to a boil, stirring constantly. Stir in pectin, bring to full rolling boil and boil hard one minute, stirring constantly. Remove from heat and stir and skim for 5 minutes. Add extract. Ladle into clean, hot jars leaving 1/2" head space. Follow manufacturers' instructions for preparing 2 piece lid. Process in boiling water bath for 10 minutes Start timing when water returns to a full boil.

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