Wash cherries, dry, put in pan with sufficient water to cover.
Boil until tender. Strain through muslin (the stones come to the top when cooking).
Measure juice, add 1 cup warm sugar to 1 cup juice; the juice of 1 large lemon to the whole and boil quickly till it jells, when tested on a chilled saucer.
Pour into hot, sterilised jars and seal.
The colour is beautiful and is delicious on scones with cream on top. This recipe can also work with Acerola Cherries.
DATE: August 1997
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