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Ingredients
- 2 1/2 lbs sour cherries
- 2 1/2 lbs sugar
- 2 cups water
- 1 large lemon, juiced
Method
- Wash the cherries and remove the pits, being careful to keep them whole.
- Put into a saucepan in layers with the sugar.
- Add water and boil for 25 minutes, stirring often and removing the scum. Leave overnight in the syrup.
- Next day add lemon juice and boil until syrup is thick. Test the syrup by dropping onto a saucer. If the drops do not spread, setting point is reached.
- Immediately spoon preserves into one-pint sterilized jars.
- Secure lids; let stand inverted 5 minutes.
- Turn upright and cool.
- Use within one year.
