Recipe - Cherry-Berry Preserves

3 cup Fresh dark sweet cherries
2 cup Fresh or frozen raspberries,
thawed
3 tablespoon Lemon juice
4 cup Sugar

Also, here is a recipe for CherryBerry Preserves from the cookbook
"Canning" by Sue and Bill Deeming (an HPBooks).

Wash five 1/2pint 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 6quart 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 One fourth inch headspace. Wipe
rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and
close remaning jars. Process in a boilingwater bath. Make four or five
1/2pints. Posted to EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on
Jul 6, 1997