Cherry update (and a link to 'Liquid Cement')

This morning, I checked the sour cherry jelly jars to see if they had set. They're not set, but the jelly is pretty thick. The jar that I put into the fridge is showing signs of setting. I read recently (but can't find the link now, sigh) that sometimes it can take up to a couple of weeks for a jelly to completely set, so I'm not totally discouraged -- yet. I mean, the worst case scenario is that it's cherry syrup instead of jelly, and that's not so terrible, is it? ;-)

The cherry butter that cooked overnight in the crock pot, however? O. M. G. So, so good! Thick, yummy, cherry goodness!

I turned the crock pot up to high and added a tbsp of pectin. I used the immersion blender to mix it well and then waited for it to come up to a boil. Once there, I poured it into hot jars & processed it. I had a bit left over -- not enough to fill a canning jar -- so I did what I usually do: I poured it into a non-canning container (such as an empty jar from something store-bought like salad dressing or whatever) and stuck it into the fridge. I can't wait to see how it turns out!

PS. I am putting this link here so I don't lose it. It's called "Liquid Cement" and is "the formula for setting up jam or jellies that did not set".

PSS. I was perusing my Ball Blue Book ("Guide to Preserving," 37th edition, ISBN: 0-9728537-4-5, ©2014) and found these instructions on page 69. They're very similar to the "Liquid Cement" above: