Choose slightly ripe and strictly sound sour cherries, they are the best for preserves as well as for jams. Weigh the pitted cherries. To distribute the sugar well in your jars, weigh the cherries in them. Add the sugar, then the water until just covering the fruits. If you have a sterilizer, do as indicated in its manual. Otherwise, boil the contents of your jars, and according to the volume contained, boil for 35 minutes for 3 cups and 40 minutes for 4 cups. Allow to cool in the sterilizer. Keep them in a cool and dark place.
