Acerola Jelly (With Liquid Pectin) #2

• 3½ cups acerola juice (about 2 pounds fully ripe and firm-ripe cherries)
• 7 cups sugar
• 1 bottle liquid pectin

Makes about 10 6-oz. glasses.

To prepare juice:
Sort out leaves and bruised or damaged fruit. Wash fruit; do not remove stems. Measure 4 cups fruit, crush lightly, and cover with 4 cups water. Bring to boil and simmer 15 to 20 minutes to soften fruit. Extract juice. Save pulp for Acerola-Ginger Butter.

To make jelly:
Measure juice into a large kettle about 3 to 5 qt. size. Add sugar and stir well. Place over high heat and bring to boil, stirring constantly. At once stir in liquid pectin. Bring to a full rolling boil that cannot be stirred down, and boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam. Pour jelly immediately into hot containers and seal.