10 cups pitted ripe black cherries
6 2/3 cups sugar
1-1/3 cups water
1 cake paraffin for sealing the jars
Sterilize 3-4 1-pint jars. Pit large black cherries until you have 10 cups of them. Add sugar to cold water in saucepan, boil 5 minutes, skimming carefully. Pour this over the cherries in a large pot or preserving kettle, bring quickly to a boil again, skim carefully and frequently. Cook until thick and transparent, or about 40-50 minutes. Pour into prepared jars. When cold, cover with melted paraffin, cover and seal tight.
Makes 3-4 pints.