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This summer I got a new cherry pitter. Some girls like shoes, I like kitchen gadgets.
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Having a new cherry pitter meant procuring cherries to pit with it. So I got 8 cups of sour cherries and pitted them. I like my preserves and jams to a bit on the loose side, so I try not to use pectin.
Sour Cherry Preserves
8 cups pitted sour cherries
1/2 cup lemon juice
6 cups sugar
Put the cherries, juice and sugar into a nonreactive canning pan. Cook slowly until the sugar has dissolved. Bring the mixture to a rolling boil and cook until the temperature on a candy thermometer reads 230 F. Fill sterilized jars to with 1/8 inch of the top. Screw on the sterilized jar top and ring and hand tighten. Place in a canning pot of boiling water an inch over the top of the jars. Process for 10 minutes. Remove and cool.
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This looks so delicious.
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