Cherry Almond Jelly
Recipe type: Jelly
- 850ml (1½ pints) cherry juice
- 900g (2lb) sugar
- 1 box pectin
- 5ml (1tsp) vanilla extract
- 5ml (1tsp) almond extract
- Bring 1 cup of cherry juice, with the vanilla and almond extracts, to the boil.
- Boil for 1 minute, then add the remaining juice and pectin and return to the boil.
- Boil for 1 minute, then add sugar and bring to a full rolling boil, stirring all the time.
- Boil for 3 minutes.
- Pour up in sterilized jars and seal.