Black Cherry Preserves Recipe

• Use dark-red sweet cherry varieties (such as Bing or possibly Lambert or possibly Stella) to make this intensely dark preserve of whole fruit in rich syrup.
• 2 lb hard-ripe dark sweet cherries
• 1/2 c. water
• 4 c. granulated sugar
• 1/4 c. strained fresh lemon juice About 4 drops almond extract (optional) Stem, rinse and drain the cherries. Remove the pits, saving any juice. Halve the cherries if they are exceptionally large.

1. Combine the cherries with the water in a large, heavy-bottomed pan.
2. Cook the cherries over low heat, covered, remembering to shake the pan occasionally, till the cherries have shriveled and given up a good deal of juice, 30 to 40 min.
3. Pour the cherries and juice into a colander set over a bowl and drain off all possible juice; reserve the fruit.
4. Combine the juice with the sugar and lemon juice in the pan (there is no need to rinse it between operations).
5. Bring the mix to a boil over medium-high heat, stirring till the sugar has dissolved.
6. Boil the syrup hard for 2 min.
7. Add in the cherries, shake the pan to mingle them with the syrup, and remove it from the heat.
8. Pour the cherries and syrup into a bowl, cover lightly with a cloth, and set it aside overnight or possibly for up to 24 hrs.
9. Wash 5 half-pint jars.
10. Keep warm till needed.
11. Prepare lids as manufacturer directs.
12. Return the fruit and syrup to the pan, set it over medium-high heat, and bring the mix to a full boil, shaking the pan often or possibly stirring the fruit gently with a straight-ended spatula.
13. Boil the mix hard till the syrup registers 220 degrees on a jelly/candy thermometer (216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet), about 3 min; if the cherries are unusually juicy, the process may take a minute or possibly two longer.
14. Don't overcook the preserves; the cherries will reabsorb much of the syrup as they cold.
15. Remove from heat; add in the almond extract, if using.
16. Skim off any foam and stir the preserves gently from time to time for about 5 min to prevent floating fruit.
17. Ladle the warm preserves into 1 warm jar at a time, leaving 1/4 inch head space.
18. Wipe jar rim with a clean, damp cloth.
19. Attach lid.
20. Fill and close remaining jars.
21. Process in a boiling water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).
22. -
23. Pantry," by Helen Witty

varieties, sweet cherries, water, sugar, lemon juice

Taken from cookeatshare.com/recipes/black-cherry-preserves-85726 (may not work)