2 1/2 k cherries, pitted
2 1/2 ltrs water
1 tbls salt
1 tsp alum
2 1/2 ltrs white sugar
3 cups water
juice of one lemon
2 tbls red food colouring
2 tbls almond extract
Soak the cherries overnight in a heated brine (water, salt and alum).
The next morning, drain the cherries and rinse in cold water.
Combine cherries, water, sugar, lemon juice, and red colouring. Heat to boiling point. Let stand for 24 hours.
Remove the cherries and again boil the juices. Pour over the cherries and let stand for another 24 hours. Bring to boil again.
Remove the cherries again and boil the juices. Add almond extract and cherries. Pack in hot sterilised jars and seal.