Sparkling, cherry-red—serve with hot rolls when ham is on platter
3c. fresh cherry juice
1pkg. powdered fruit pectin
Add sugar to 1¼ c. cherry juice; stir thoroughly.
Slowly add pectin to water. Heat almost to boiling point, stirring constantly. Pour hot pectin into remaining 1¾ c. cherry juice. Stir until pectin is completely dissolved. Let pectin mixture stand 15 minutes, but stir it occasionally.
Add the juice-sugar mixture; stirring until all the sugar is dissolved. Pour into containers; cover with tight lids.
Let stand at room temperature until set, overnight or at least 6 hours. Freeze or refrigerate.