Ingredients:
6 1/2 pounds dark cherries 
juice of 3 lemons 
8 1/4 cups sugar 

Method:

1-Pit the cherries and tie the pits in cheesecloth. 
2-Put them in the pan with the cherries and lemon juice. 
3-Simmer over low heat until the juices begin to run and the fruit is tender. 
4-Remove the cheesecloth bag, stir in the sugar and boil rapidly until set. 
Pour into hot sterilized jars.