Yield: 11 servings
|2 \N||Sticks cinnamon|
|4 \N||Whole allspice|
|6 \N||Whole cloves|
|4 pounds||Fresh dark sweet cherries, pitted|
|½ cup||Fresh lemon juice|
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.