Cherry Jelly

3 1/2 cups cherry juice
1 cup water
1 (1 3/4 ounce) package dry pectin
4 1/2 cups sugar
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TO MAKE JUICE:
Select fully ripe cherries.
Softly wash. Remove stems. Do not pit!
In large pot, crush cherries (I use a potato masher.).
Add 1 cup water to crushed cherries.
Bring to a boil over high heat.
Reduce heat and simmer for 10 minutes.
Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
Toss pits, pulp, and peels.
TO MAKE JELLY:
Measure 3 1/2 cups juice into large pot.
Add pectin and stir.
Place on high heat and stir constantly.
Bring to a full rolling boil (that can't be stirred down).
Add sugar, continue stirring and bring to a full rolling boil once more.
Boil hard for 1 minute.
Remove from heat.
Skim off foam.
Ladel into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
Process in hot water bath for 5 minutes.
Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.