So when I defrosted the fruit to make that small batch of cherry pie filling there was a ton of juice. Actually, 7 cups of juice which is a smidge less than a ton. But I knew that I couldn’t let that gorgeous red nectar go to waste and what do you with juice? Make jelly of course!
FRUIT: 7 cups cherry juice from frozen cherries
SOURCE: farmer’s market last year
RECIPE: this recipe
YIELD: 14 half-pints and about 2 cups in the fridge (when will I learn to sterilize extra jars?)
TASTE: yummy, and gorgeous