2 gals cherries
sugar - 2 c per pint of juice
Wash and stem cherries. Mash in a large bowl and let stand for 12 hours. Then strain through jelly bad. To each pint of strained juice, add 2 cups of sugar. Put into preserving kettle and simmer for 15 minutes. Fill into sterilized bottles and seal. To serve, dilute 1/4 c juice with 1 c water.