In a large pot, mix 6 1/2 cups of pin cherry juice with 1 box (1.75 ounces) or 6 tablespoons of powdered pectin.

Bring the mixture to a full rolling boil, stirring constantly to prevent burning. Boil hard for 1 minute.

Add the sugar, and then boil the mixture hard for one minute, then promptly remove from heat to avoid overboiling.

Carefully skim off any foam that forms on the surface.

Pour the hot jelly into sterilized jars, leaving a 1/4 inch of headspace.

Secure the jars with your lids and bands.

Process the jars in a boiling water bath for 10 minutes (or 15 minutes above 6,000 feet in elevation).

Remove the jars from the canner and allow them to cool for 24 hours at room temperature.

Check the seals, label, and store for up to one year.