4 cups fresh black cherries
2 oranges
3 cups water
1/2 cup lemon juice
3 and 1/2 cups sugar
Pit and chop cherries. Remove peel from oranges and cut into slivers. Chop pulp. Place slivered orange peel and pulp into large sauce pan. Cover with 3 cups water and cook until tender. Add cherries, sugar and lemon juice. Cook rapidly to jelly stage, about 25 to 30 minutes, stirring occasionally. Put in sterile jars, filling to within 1/8 inch of top. Process in boiling water bath 5 minutes, timing when water returns to boil.