Chokecherry Jelly

3 cups chokecherry juice
6 1/2 cups sugar
2 pouches liquid fruit pectin (Certo)
1/4 teaspoon almond extract -- (optional)

Pour juice into large kettle. Add sugar and stir to mix. Place over high heat and bring to a boil, stirring constantly. Stir in pectin, bring to a full rolling boil and boil hard 1 minute, stirring constantly.

Remove from heat and stir and skim for 5 minutes. Add extract. Seal in hot jars.

This recipe yields about 9 half-pints.

Comments: Almond extract gives a stronger cherry taste.

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