Sour Cherry Jelly
Wash cherries and heat slowly on stove in a small amount of water. Simmer, covered, until soft, then mash with a potato masher (do not crush the pits). Bring to a boil, cover and simmer for 10 minutes. Pour into a jelly bag and strain the juice out. You can squeeze the bag for more juice, but then the jelly will not be sparking clear. Measure the amount of juice you have (should be 3 - 4 cups) into a very large pot, and add 2 cups sugar for each cup of juice. Stirring constantly, bring to a boil and add the Certo. Continue to stir constantly, bring to a full rolling boil (a boil that cannot be stirred down) and cook for 30 seconds - keep stirring. Remove from heat, skim off foam, and immediately pour into hot sterilized jars, fill to within 3/8" of the top. Wipe jar rims with a clean, damp paper towel. Immediately put lids on and screw down tightly. Turn jars upside down, then turn upright after 5 minutes. When cool, rinse off any jelly residue with cool water.
Makes about fourteen 4-ounce jars of jelly.
To sterilize your equipment: