4 lbs. cherries
water
sugar
Wash and stem 4 lbs. cherries. Mash or squeeze them slightly to release the juice; add just enough water to prevent sticking. Cook until tender.
Process through a Power Strainer or sieve. Weigh the pulp and add 14 ounces of sugar for each pound of pulp. Cook, stirring frequently and skimming the scum that rises while boiling, until a spoon drawn through the mixture leaves a clean line behind it on the bottom of the pan. Hot pack in canning jars or pour into molds or small terrine’s painted with flavorless oil or food-grade glycerin.
Yields three to four 8 ounces jars.