Greek Sour Cherry Preserves – Vissino Glyko Koutaliou
they should be 1 pound after you remove the pits
Remove the pits from the cherries, make sure you do this over a bowl so that you save the juices.
Empty the cherries carefully in a heavy pot, add the sugar and mix carefully. Add the water and mix.
Heat the fruit at medium heat. Once it comes to a boil, you will see foam forming. Remove the foam with a slotted spoon.
Slowly boil until the juice thickens (use the test noted above). About 20 minutes. Add the lemon juice a few minutes before removing from heat.
Remove from heat and let it cool completely.
Store in a jar.
*If you overheat the cherries and the syrup becomes to hard, you can still salvage them, by adding about a ½ cup water and reheating.