Yield: 11 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Oranges |
| \N \N | Water |
| 2 \N | Sticks cinnamon |
| 4 \N | Whole allspice |
| 6 \N | Whole cloves |
| 4 pounds | Fresh dark sweet cherries, pitted |
| ½ cup | Fresh lemon juice |
| 6½ cup | Sugar |
Slice oranges very thinly; place in preserving kettle; add water to cover by ¼ inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle; bring to boil over high heat; reduce heat slightly; boil until oranges are very tender; remove spice bag and discard.
Add pitted cherries, lemon juice, and sugar to kettle; stir until sugar is dissolved; return mixture to boil; boil rapicly until mixture thickens and reaches gel stage, about 1 hour. Cool for about 5 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving ½ inch headspace; seal with melted paraffin wax; cover with clean lids.
Store in a cool, dark, dry place. Makes 11½ pint jars.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.