Also, here is a recipe for Cherry-Berry Preserves from the cookbook
"Canning" by Sue and Bill Deeming (an HPBooks).
Wash five 1/2-pint jars in hot soapy water; rinse. Keep hot until needed.
Prepare lids as manufacturer directs. Wash cherries. Cut in half; discard
pit. Wash raspberries. Drain thawed raspberries. In a 6-quart pot, combine
cherries, raspberries, lemon juice and sugar. Stir, then let stand 15
minutes or until juices begin to flow. Stirring constantly, bring mixture
to a boil over medium heat. Stirring constantly, boil until thickened, 15
to 20 minutes. Stirring occasionaly, continue to boil gently until
preserves reach 218 F (103C) or until done according to plate test. Ladle
hot preserves into 1 hot jar at a time, leaving 1/4 inch headspace. Wipe
rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and
close remaning jars. Process in a boiling-water bath. Make four or five
1/2-pints. Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on
Jul 6, 1997
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