Instructions:

Cherry Almond Jelly

Source: The Canning Board - Canning and Preserving the Harvest by Eulaine

3 1/2 cups cherry juice (Cherry Juicy
    Juice works fine)
4 1/2 cups granulated sugar
1 box pectin
1 teaspoon vanilla extract
1 teaspoon almond extract (I used a little extra )

Bring 1 cup cherry juice, vanilla and almond extract to a boil. Boil for 1 minute. Add remaining juice and pectin and return to a boil. Boil for 1 minute. Add sugar and bring to a full rolling boil. Boil for 1 1/2 minutes. Pour up in jars, seal, and process for 10 minutes in a boiling water bath.

Yield: 5 cups

If you like maraschino cherries, you'll love this super easy recipe. Am going to plant cherry trees so I'll have my own juice, but until then . . . . . . .