6 to 7 cups sweet cherries
Juice of 1 lemon
3 cups cider vinegar
1/2 cup honey
2 sticks (2 inches long) cinnamon
24 cloves
2 slices (1/8 inch thick) ginger root
2 bay leaves

Preparation Instructions:

Wash and pit cherries and chill in ice water plus juice from half the lemon.

In a saucepan with the remaining lemon juice, simmer remaining ingredients for 15 minutes.

Drain cherries. Fill hot, scalded pint jars three-quarters full with cherries. Strain hot liquid, and pour over cherries, leaving 1/2 inch of headspace. Seal and process in boiling-water bath for 10 minutes.

Yields 4 to 5 pints.

Great with roast pork or venison.