Instructions: Prepare 6 eight-ounce jars.

Wash, stem and pit cherries. In heavy saucepan, combine cherries and sugar and cook over low heat for 1 1/2 hours. Watch carefully and and stir often to prevent scorching. Remove from heat, let cool 5 minutes and stir in rum.

Pack cherries into prepared jars. Cover and seal. Process in boiling water bath 5 minutes.

Store in cool dark place for 1 month before using.

This recipe yields 6 half-pints.

Yield: 6 half-pints

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