Surinam Cherry Jelly

• 4 cups surinam cherry juice (5 pounds surinam cherries and water to barely cover)
• 4 cups sugar

Makes about 4 six oz. glasses.

To prepare juice: Wash fruit and remove stems and blossom ends. Add water, mash fruit, and simmer gently until soft (about 20 minutes). Extract juice.

To make jelly: Measure juice into a shallow kettle. Add sugar and stir well. Boil over high heat to 8°F. above boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal.