|Red cherries||2 Quart (sour)|
|Sugar||6 Cup (96 tbs)|
|Lemon juice||1 Tablespoon|
Choose well ripened, firm fruit with stems left on.
Cover with cold water, let stand 30 minutes if fruit was sprayed, 5 minutes if not.
Rinse in cold water twice.
Drain well, pit fruit, keeping as whole as possible (should be about 6 cups pitted fruit weighing about 2 1/2 lb.).
Turn into preserving kettle.
Stir sugar into fruit.
Cover, let stand 4 or 5 hours or until most sugar is dissolved.
Place over low heat, stirring gently until all sugar dissolves.
Heat to boil- ing, stir in lemon juice, boil rather rapidly 12 to 15 minutes, stirring occasionally, until fruit is clear and syrup is about consistency of corn syrup.
Add few drops red vegetable coloring if preserves are pale.
Cover, let stand overnight for fruit to plump up.
Next morning pack in hot sterile jars.
Cover with hot paraffin, seal.
In damp warm climate, omit paraffin, seal, process in boiling water bath 15 minutes.
Store in cool dark place.
Never attempt to make a larger quantity at one time.