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["Combine the cherries with the water in a large, heavy-bottomed pan.", "Cook the cherries over low heat, covered, remembering to shake the pan occasionally, till the cherries have shriveled and given up a good deal of juice, 30 to 40 min.", "Pour the cherries and juice into a colander set over a bowl and drain off all possible juice; reserve the fruit.", "Combine the juice with the sugar and lemon juice in the pan (there is no need to rinse it between operations).", "Bring the mix to a boil over medium-high heat, stirring till the sugar has dissolved.", "Boil the syrup hard for 2 min.", "Add in the cherries, shake the pan to mingle them with the syrup, and remove it from the heat.", "Pour the cherries and syrup into a bowl, cover lightly with a cloth, and set it aside overnight or possibly for up to 24 hrs.", "Wash 5 half-pint jars.", "Keep warm till needed.", "Prepare lids as manufacturer directs.", "Return the fruit and syrup to the pan, set it over medium-high heat, and bring the mix to a full boil, shaking the pan often or possibly stirring the fruit gently with a straight-ended spatula.", "Boil the mix hard till the syrup registers 220 degrees on a jelly/candy thermometer (216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet), about 3 min; if the cherries are unusually juicy, the process may take a minute or possibly two longer.", "Don't overcook the preserves; the cherries will reabsorb much of the syrup as they cold.", "Remove from heat; add in the almond extract, if using.", "Skim off any foam and stir the preserves gently from time to time for about 5 min to prevent floating fruit.", "Ladle the warm preserves into 1 warm jar at a time, leaving 1/4 inch head space.", "Wipe jar rim with a clean, damp cloth.", "Attach lid.", "Fill and close remaining jars.", "Process in a boiling water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).", "-", "Pantry,"" by Helen Witty"]
