4 lb. sour red cherries
1/2 c. water
7 c. sugar
1 bottle liquid pectin or 1 c.

Wash, steam and mash cherries without crushing pits. Add 1/2 cup water. Heat to boiling. Cover and simmer 10 minutes. Turn fruit into jelly bag to drip into large bowl. There should be about 3/1 2 cups of juice. Squeezing bag extracts more juice but jelly will be cloudy. Measure 2 cups sugar for each cup of juice into large sauce pan. Mix thoroughly. Heat to boiling quickly. Add liquid pectin, stirring constantly. Heat to full rolling boil and boil hard 1/2 minute. Remove from fire. Skim. Pour quickly into hot sterilized glasses and cover with a thin layer of melted paraffin. Cool and add a second layer of paraffin. Yields 7 to 8 cups jelly.