Instructions: Wash 5 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Stem, rinse and pit the cherries. Pack them into the prepared jars. To each jar, add 3/4 cup Cointreau. To one jar at a time, add enough hot syrup to within 1/2 inch of the rim. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 20 minutes (25 minutes at 1,001 to 3,000 feet; 30 minutes at 3,001 to 6,000 feet; 35 minutes above 6,000 feet). Delicious over ice cream and poundcake, or plain as a dessert.

Alternatively, pack the jars with clean, ripe Marionberries, then proceed with the recipe. -

Farmers Market Cookbook" edited by Hilda Swartz, Margaret Terrian and The Committee

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