2 lbs. Bing cherries
4 1/2 c. sugar
2 tbsp. lemon juice
1 box pectin
3/4 c. water

Wash, pit and chop cherries. Measure 2 cups of fruit and place in large bowl. Stir in lemon juice and sugar, and mix well. Combine pectin and water in pan. Boil for 1 minute, stirring constantly. Stir into fruit mixture and stir for 3 minutes. Quickly ladle into hot, sterile jars and cover at once with tight lids. Keep at room temperature for 24 hours. Then store in freezer, or refrigerate and use within 3 weeks. Makes 3 pints.