This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
SWEET CHERRY PRESERVES
1 quart pitted fresh sweet cherries
4 cups sugar
juice of 1 lemon
Thoroughly mix cherries, sugar and lemon juice. Bring slowly to boil. Cook rapidly 15 minutes, shaking pan occasionally. Cover and let stand in cool place 12 hours. Bring to boil and boil 1 minute. Pour, boiling hot, into sterilized jars and seal. Makes about 4 half pints.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.