Bernardin Home Canning: Because You Can: Cherry Balsamic Jelly

Ingredients

• 3 cups (750 ml) thawing juice from frozen Red Tart Cherries (10% sugar added)
• 1/3 cup (75 ml) balsamic vinegar
• 5 -1/2 cups (1375 ml) granulated sugar
• 2cinnamon stick
• 2 to 3 tsp (10-15 ml) dried red pepper flakes or whole dried pepperoncini peppers
• 2 pouches (170 ml) BERNARDIN® Liquid Pectin