Ingredients
2 cup light sweet cherries
2 cups dark sweet cherries
2 cups tart red cherries
6 cups sugar
Juice of 1 lemon
Instructions
Pit and measure cherries. Grind coarsely. Simmer about 5 minutes to soften skins. Add sugar and juice. Cook until thickened, 15 to 20 minutes, but no longer than 20 minutes. Skim and pour into hot sterilized jars. Adjust lids at once and process in boiling water bath, 212 degrees F., for 5 minutes. Remove from canner and complete seals unless closures are self-sealing type.
Yield: about 6 pints
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