|Dark sweet cherries||2 Pound (5 Cups, Stemmed And Pitted)|
|Sugar||2 Cup (32 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
Place steel blade in work bowl; add half of the cherries.
With a vegetable peeler, cut four 1-inch strips of lemon peel; add to work bowl.
Process with on/off turns till finely chopped; transfer to 4-quart Dutch oven.
Repeat with remaining cherries.
Squeeze lemon; measure 2 tablespoons juice and add to cherries.
Add sugar; bring to full boil.
Boil, uncovered, for 12 minutes; stir occasionally.
Stir in almonds and coconut; remove from heat.
Skim off foam.
Fill jars and process.