Remove stones from cherries and put through coarse blade of a mincer. Stir with sugar and leave for 20 minutes, stirring occasionally. Add pectin and stir for 3 minutes. Put into small containers, cover and seal. Leave for 5 hours at room temperature, then put into refrigerator until jelled. This may take 24–48 hours. Store in freezer. Thaw for 1 hour at room temperature before serving.
© 1978 Mary Norwak estate. All rights reserved.