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Preserves , Cherry

Source of Recipe

Internet


List of Ingredients

4 cups pitted cherries (about 2.5 pounds cherries at the market)
1/2 cup granulated sugar (or substitute 1 cup raw sugar, whichever your preference)
2 tablespoons lemon juice




Recipe

Pit cherries and remove stems. Now if you don’t have a cherry pitter (neither do I), don’t fret. You can practice your knife skills and cut the pit out just as you would hull a strawberry.
Place all your cherry “halves” in a medium saucepan (a 2-3 quart one works). Add one cup of water, which should just about cover the cherries. Bring to a boil.
Once water is boiling, add the sugar and lemon juice. Turn heat down to a simmer. Simmer for about 15 minutes.
Ladle into clean, sterilized jars. Process by water-bath canning method for 15 minutes or refrigerate.