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Cook1 hr 30 mins
Marmellata di Ciliege - from 'The Silver Spoon Cookbook' I love cherries so this looked like a recipe I needed to keep. Yield is unknown.
- 12 cups black cherries, pitted
- 4 1⁄2 cups sugar
- 1 lemon, juice of, and strained
- Place the cherries in a pan, add the sugar and let stand in a cool place for 3 hours.
- Sprinkle the cherries with lemon juice and cook over medium heat, stirring occasionally, for about 1 1/2 hours until the preserve is of an even consistency. Ladle into warm, sterilized glass jars while still hot and let cool, then seal tightly.