Cherry Preserves

8 cups sour cherries, pitted
1 1/2 cups water or cherry juice
10 cups granulated sugar
1 3-ounce packages liquid pectin

In large kettle, bring the cherries and juice to a boil; boil for 15 minutes.  Add the sugar and bring to a full rolling boil, stirring constantly.  Boil for 4 minutes; stir in pectin; boil 1 minute, stirring constantly.  Remove from heat, skim off foam.  Ladle into hot half-pint (jelly) jars, leaving 1/4-inch headroom.  Skim off any remaining foam, seal and process in boiling water bath 15 minutes.  Allow jars to sit in draft-free place overnight before removing rings and labeling. Makes 11 half-pint jars.

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