Had to try some Bing cherries in the steam juicer 🙂

It produced a little over 4 cups of beautiful thick juice 🙂

So thought I’d turn it into jelly 🙂

 

 

Pomona’s Pectin

Love this pectin – the quantities are flexible and it doesn’t require as much sugar as other brands.

 

 

 

 

 

Mix together calcium water. 1/2 tsp calcium with 1/2 cup cool water.

Start water heating in water bath canner. I usually add in 2 Tbsp of white vinegar or so to help keep water spots from appearing on jars.

Place clean jars in hot water to get them warming up.

 

 

 

Mix 4 tsp pectin powder into sugar. You can use 3/4 cup – 2 cups sugar or honey. I used 1 cup of sugar since the cherries were so sweet to begin with.

 

 

 

 

 

Put 4 tsp calcium water into 4-5 cups cherry juice.

Bring to a boil.

Add in sugar/pectin mixture and return to a boil for one minute.

Turn off heat.

 

Ladle jelly into clean, sterilized jars.

 

 

 

 

 

Wipe rim of jar with clean, damp napkin.

Affix two piece lid and ring.

 

 

 

 

 

As you fill jars, place in elevated rack of canner.

 

 

 

 

After rack is full, lower into hot water.

Bring to a boil and process for 10 minutes, adding another minute for every 1,000 feet above sea level.

Remove from heat and remove canner lid. Allow canner to sit for five minutes before removing jars to a towel to cool.

 

After I steamed the cherries, I had the pulp left over.

Not wanting to waste it, I found something yummy to make with it 🙂

 

 

 

I mixed it with honey and sugar and put it in the food dehydrator to make cherry fruit leather.

It ran at 135 degrees for a day and a half.

 

 

It dried beautifully 🙂

And it tastes awesome 🙂