I froze them first which is supposed to make them juice better. Than I put them in a large sauce pan with one cup of water . I heated them up a bit, not to boiling. I mashed them with a potato masher and then squeezed the remains through cheese cloth. then it was ready to turn into jelly. I know, lot of work for a little jelly, but my wife said it was the best cherry flavor she had ever tasted. It was much stronger than what my mom makes, she must water it down more.