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I came up with this recipe after making Nanking Cherry Jelly from a different recipe. This one is a little bit more tart and not as stiff as the other recipe. I used a whole apple (core and peel included) for a little extra pectin. First you have to make the juice from the cherries, then you can make jelly by straining through a cheesecloth or make jam by squeezing the pulp through a colander to get rid of the seeds.
Units: US | Metric
Serving Size: 1 (622 g)
Servings Per Recipe: 6
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