Cherry-Apple Jelly

Last week the boys and I spent three hours picking cherries at a friends’ house.  Then we spent part of the next three days pitting and canning.  We put up 10 quarts for pie making, candied one quart for minced meat, and made a couple of pies to eat right away.  There is nothing like “instant” gratification to keep boys working!  Hoever, we still had lots of cherries left…so we made jelly.  No pitting involved!

This is just the jelly!

This is just the jelly!

My reciepe came from “The Rocky Mountain Berry Book”, and was intended for chokecherries and crab apples, but they won’t be ready for another month, at least.

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