Acerola Jelly (With Powdered Pectin)

• 3 cups acerola juice (1½ pounds ripe cherries)
• 4 cups sugar
• 1 package powdered pectin

Makes 8 six oz. glasses.

To prepare fruit: See “Acerola Jelly (with Liquid Pectin).”

To make jelly:
Measure juice into a large kettle, 3 to 5 qt. size. Mix powdered pectin with juice in a pan. Place over high heat and stir until mixture comes to a hard boil. At once stir in sugar. 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.