4 c. sweet cherries, tightly packed
3 c. sugar

In a 4-quart saucepan crush the cherries lightly to start the juice flow. Boil cherries and their juice about 10 minutes, or until fruit is tender. Add sugar to the cherries, stir well, and boil for 5 minutes while they absorb more of the sugar. Stir the hot preserves to prevent floating fruit, then pour into hot sterlized jars, leaving 1/4 inch headroom; process for 5 minutes in a boiling water bath at (212 degrees fahrenheit or 100 degrees centigrade). Makes 2 pints.