I can not wait until fresh cherries hit our markets up here!!! This recipe was in the Cooking Light Magazine this month!! I make a cream cheese...appetizer with cranberry sauce...I can't wait to try it with the cherry preserves instead!
Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer about 50 minutes, skimming foam from surface occasionally (I find a 1/2 tsp margarine helps prevent too much foam).
Cool; pour into an airtight container. Mixture will thicken as it cools. Cover and chill.
I'm going to make a double batch, when cherries are in season and freeze a batch I will post later and let you know how it freezes!