2 lb. pitted tart red cherries
4 c. sugar

Drain juice from cherries. Add sugar to juice (if not enough juice to dissolve sugar; add a little water) and cook until sugar dissolves, stirring occasionally. Cool. Add cherries and cook rapidly until cherries become glossy, about 15 minutes. Cover and let stand 12-18 hours in a cool place. Bring to boiling and cook rapidly 1 minute. Pour, boiling hot into hot jars. Adjust caps. Process in boiling water bath for 10-15 minutes. Yields about 4 half pints.