Nanking Cherry Jam Jelly

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I came up with this recipe after making nanking cherry jelly from a different recipe. this one is a little bit more tart and not as stiff as the other recipe. i used a whole apple (core and peel included) for a little extra pectin. first you have to make the juice from the cherries, then you can make jelly by straining through a cheesecloth or make jam by squeezing the pulp through a colander to get rid of the seeds.

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Steps

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To make juice.

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Combine cherries , apple and water in a dutch oven.

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Bring to a boil.

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Reduce heat and simmer , covered , for 35 minutes.

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Mash mixture occasionally while cooking.

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Strain through a cheesecloth for 8 hours for jelly , or squeeze through a colander to remove the seeds for jam.

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Bring 4 cups of juice / pulp to full rolling boil and boil for 2 minutes.

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Add 3 1 / 2 - 4 cups of sugar , mix well.

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Bring back to a full rolling boil and boil for 4 minutes.

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Add 1 pouch of liquid pectin and lemon juice.

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Stir for 5 minutes.

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Pour into hot sterile jars , process for 5 minutes or put into freezer when cool.

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This may take up to 24 hours to set.

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Ingredients

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cherries, water, cherry juice, apple, sugar, lemon juice, liquid pectin