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Preserved Cherries

  • Morellas or large pie cherries
  • Sugar
Take out the pits, saving all the juice, and weigh them. Allow pound for pound. Put the cherries with their juice into the preserving kettle alternately with the sugar. Allow the sugar to dissolve. Bring to a boil and then cook gently for half an hour or longer if they are not clear. Skim off the scum as it rises.

Fill the jars. Set them in a cool place, uncovered, until the next day, then close them up air-tight.
Submitted by Tess M Jul 18, 2010
15 min 30 min 45 min


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