Recipe by Kerrie Hubbard
First, wash, pit and slice cherries in half. Next, add to a saucepan with 1/2 cup of water and cook on med-low heat, stirring frequently, until cherries are soft and broken down.
Place a sieve on top of a bowl, and pour the cherry mixture into the sieve, a little at a time. Use a spoon to stir and push the fruit through the sieve, leaving the pulp and seeds behind. Dump the pulp into the compost and add more of the cooked cherry mixture. Repeat this until you’ve run all the cherries through the sieve.
(You’ll want around 2 cups of fruit puree for this recipe. If you don’t have enough, don’t worry. You can add extra apple juice to bring it up to 2 cups.)
Next, pour 1/2 cup apple juice into a small bowl. Add the gelatin to this and mash it around until all the gelatin is wet. Let sit for a few minutes to allow the gelatin to ‘bloom’. (This will turn it into a big chunk. Don’t panic. That’s what it’s supposed to look like!)
Add the remaining juice, the fruit puree, honey (if using) and salt back to the (rinsed out) saucepan. Add the chunk of gelatin. Stir on med-low to dissolve.
Finally, pour jello into a bowl, or ramekins and refrigerate for at least 2 hours (or until set up). You can also pour into a 9×12 pan if you’d like to cut it up into squares and layer it with cherries and whipping cream (which I highly endorse!)
You can adjust the quantities smaller or larger depending on the amount of jello you’d like to make. ***HOWEVER*** don’t use more than HALF pureed fruit for your liquids or your jello won’t set properly.
To replace granulated sugar for the honey, just make sure you get it completely dissolved into the liquid.
You can use other juices, too. Apple is a mellow flavored juice, because of that, it’s a good choice if you want your fruit puree to stand out and I will often use juice that contains the fruit I’m using (ie mixed berry juice for blackberry jello, etc.). Experiment and see which you like best.