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Cherry Preserves

Yield 4 half pints


  • 2 pounds pitted, tart red cherries
  • 4 cups sugar

How to Make It

  1. Combine cherries and sugar in a flat-bottomed kettle; mix well, and let stand 3 to 4 hours.

  2. Slowly bring cherry mixture to a boil, stirring until sugar dissolves. Boil, stirring frequently, 15 minutes or until cherries become glossy. Remove from heat, and skim off foam with a metal spoon.

  3. Remove cherries from syrup with a slotted spoon, and place in a shallow pan. Bring syrup to a boil; cook, stirring frequently, 10 minutes or until syrup has thickened to desired consistency. Pour syrup over cherries. Let stand, uncovered, 12 to 24 hours in a cool place. Shake pan occasionally so that the cherries will absorb the syrup and remain plump and whole. (Do not stir.)

  4. Ladle preserves into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process preserves in boiling-water bath 15 minutes.

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