Black Bing Cherry Preserves

1. 1

   Combine the cherries and sugar in a large, heavy, shallow, non-reactive saucepan.

2. 2

   Set aside to plump, several hours or as long as overnight.

3. 3

   Add the water to the cherries and bring to a boil.

4. 4

   Cook for 5 minutes; then add the lemon juice and boil rather fast until the juice has thickened like jelly and a candy thermometer reads 221*F.

5. 5

   Remove pan from heat and allow the preserves to sit overnight, covered; refrigerate them, if you'd rather.

6. 6

   The next day, reheat the preserves to the boiling point and spoon them into hot, sterilized canning jars and seal.

7. 7

   Store in the refrigerator, or (better) in the freezer.

* Per serving · 4 servings · Values may vary.