Wash and pit 2 quarts of sour cherries. Chop into pieces (mostly halves) and measure. For 5 cups of fruit, I used 3 cups sugar. Stir together in a large stainless steel or porcelain pot. Let sit for 3 minutes to dissolve sugar. Bring to a boil and stir occasionally; cook until temperature is 224 F. Transfer to sterilized pint jars and process in a water bath for 10 minutes. Makes 5 half-pint jars.