UNCOOKED JELLY FOR FREEZING: You can use frozen fruit juice concentrates, canned and bottled juices as well as juices extracted from fresh fruits - which, of course, have the freshest flavor. You can store these jellies successfully in the refrigerator for 3 to 4 weeks. They will keep their flavor 6 months or longer in the freezer at 0 degrees or a lower temperature. Once you open them, continue using.

Sparkling, cherry-red -- serve with hot rolls when ham is on platter. 3 c. fresh cherry juice 1 pkg. powdered fruit pectin 1/2 c. water

Add sugar to 1 1/4 cups cherry juice; stir thoroughly. Slowly add pectin to water. Heat almost to boiling point, stirring constantly. Pour hot pectin into remaining 1 3/4 cups cherry juice. Stir until pectin is completely dissolved. Let pectin mixture stand 15 minutes, but stir it occasionally.

Add the juice/sugar mixture; stirring until all the sugar is dissolved. Pour into containers; cover with tight lids. Let stand at room temperature until set, overnight or at least 6 hours. Freeze or refrigerate. Makes 5 to 6 half pints.

NOTE: Frozen cherries may be used. Grind whole frozen cherries and thaw. Pour into jelly bag and allow juice to drain. Squeeze bag to obtain the maximum quantity of juice. If juice is from commercially frozen cherries, reduce sugar to 4 1/4 cups.

VARIATION - BERRY JELLIES: Follow recipe for Tart Cherry Jelly using juice from fresh berries instead of the cherry juice. Reduce the sugar from 4 3/4 cups to 4 1/2 cups. Use blackberries, black raspberries, boysenberries, loganberries or red raspberries.