Sour Cherry Preserves

And if you live in Saskatchewan, there's a jar headed your way ;)

From the Ball Blue Book:

3 pounds pitted sour cherries
1 package powdered pectin
5 cups sugar

Combine cherries and powdered pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, and stir until dissolved. Bring to a full rolling boil. Boil hard for 1 minute. Remove from heat, skim foam, and stir 3 minutes to distribute fruit. Ladle into hot, sterilised jars leaving 1/4 inch head space. Remove air bubbles, wipe threads clean and seal with a warmed lid. Process 15 minutes in a water bath canner, adjusting time for your elevation. Let cool five minutes in uncovered canner before removing to a heat-proof surface to cool. Let stand undisturbed for 24 hours before testing seals. Makes about 6 half pints (I got 8)