Week of December
16, 2001
CHERRY PRESERVES
| 6 qt sour red cherries (3-1/2 lb) | 1 T. lemon juice |
| 6 C. sugar |
Choose well ripened firm fruit with stems. Cover with cold water. Let stand 30 minutes if fruit is sprayed, 5 if not sprayed. Rinse in cold water twice; drain. Pit and stem fruit, keeping as whole as possible. Measure 6 cups pitted fruit; turn into 4-quart enamel kettle. Stir in 6 cups sugar, cover and let stand for 4 to 5 hours or until sugar is almost dissolved. Place over low heat, stirring gently until all sugar dissolves. Heat to boiling, stir in lemon juice, boil rapidly 12 to 15 minutes, stirring constantly until fruit is clear and syrup is consistency of corn syrup. Add a few drops of red food coloring if preserves are pale. Cover; let stand overnight for fruit to plump up. Next morning pack in hot sterilized jars. Cover with paraffin wax and seal. Or if in damp, warm climate, omit paraffin, seal jars and process in boiling water bath 15 minutes. Store in dark, cool place. Do not make larger quantities at one time.
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