| • | Softly wash out the red cherries and take aside the stems.
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| • | In a large bowl, smash cherries.
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| • | Add water to mashed cherries.
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| • | Boil them all over high heat.
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| • | Reduce the heat up and simmer for about 10 minutes.
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| • | Strain the juice through a cheesecloth or jelly bag.
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| • | Take a large pot and add cherry juice.
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| • | Now mix pectin with this and stir.
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| • | Place all over high heat up and stir continuously.
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| • | Bring it to a full rolling boil.
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| • | Add sugar and bring in to a full rolling boil one time more, keep stirring
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| • | Boil tough for about 1 minute.
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| • | Remove from the fire.
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| • | Remove the foam.
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| • | Ladle into the red-hot jelly jars leaving 1/4 inch headspace.
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