Homemade Yogurt, Part 2, with Accidental Cherry Jelly

Okay, now that I have finished reading the latest Harry Potter, maybe I can get back down to business. . . I am a huge fan of sour cherries.  When I was growing up, my mom would buy them, already pitted, from Yutzy's Farm Market, and then we would divide them into pints for freezing, to be brough out later for pouring over homemade ice cream, or sometimes just over graham crackers.  I bought some myself during my last trip to the Worthington Farmer's market, the first week they were in season.  After making pancake syrup, they just sort of sat in the fridge until I was cleaning last week and decided I'd better do something with them before guilt got me.

And so, here is how I accidentally, and very lazily, made sour cherry jelly:

pour one quart of cherries, pits and all, into a 4-quart sauce pan.  Add a splash of water and heat over medium heat, mushing up the cherries as they start to soften.  Add about a cup of sugar, and a glug - 2 tbsp? - of corn syrup.  Stir and heat until the cherries release a lot of juice, which starts to thicken.  Taste to see if you should add sugar.  Continue cooking and mashing the cherries until the mixture is quite thick.  Strain through a colander to remove the pits and cherry meat.  Makes 6 ounces.  It is probably a result of using the entire fruit - even the pits - that I got a jelly-like texture, when I was really just going for more syrup, but was too lazy to pit the fruit.