Instructions: Sterilize 3-4 1-pint jars. Pit large black cherries until you have 10 c. of them. Add sugar to cold water in saucepan, boil 5 minutes, skimming carefully.

Pour this over the cherries in a large pot or preserving kettle, bring quickly to a boil again, skim carefully and frequently. Cook until thick and transparent, or about 40-50 minutes. Pour into prepared jars. When cold, cover with melted paraffin, cover and seal tight.

Makes 3-4 pints.

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