Sour Cherry Preserves

• 5 pounds sour cherries, pitted
• 3 cups sugar
• 1 apple, peeled, cored, and grated
• Juice of 2 lemons
• 1 teaspoon kosher salt

1. Place the cherries, sugar, apple, lemon juice, and salt in a large pot over medium heat, stir to mix, and bring to a boil.
2. Reduce the heat to a low boil and simmer for about 1 hour, stirring occasionally, until the mixture is thick and syrupy and reaches the setting point (see Know-how, below).
3. If preserving the jam, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
4. For refrigerator jam, let cool slightly and refrigerate in airtight containers until ready to serve, or for up to 1 month.
5. For preserved jam, pack the hot fruit in the sterilized jars and seal using the hot-pack method (see Know-how, page 291).
6. Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months.
7. Refrigerate after opening.
8. When making fruit jam, the setting point is the temperature (usually around 220F) at which the jam thickens sufficiently to set up rather than turn to liquid upon cooling.
9. To test, either measure the temperature with a candy thermometer or spoon a small amount of jam onto a plate and let cool slightly.
10. Run your finger through the middle of the jam; if the two halves remain separate, it has reached the setting point.
11. If not, boil for another 3 to 5 minutes and test again.

sour cherries, sugar, apple, lemons, kosher salt

Taken from www.epicurious.com/recipes/food/views/sour-cherry-preserves-383774 (may not work)