Recipe: Sour Cherry Preserves

I have not heard of making them in the sun. If it were not hot enough, they could mold.

This is the closest recipe I can find. Preserves are like jams, but preserves have whole pieces of fruit, and jam has chopped or pureed fruit. Jelly is just using the juice. Those are the main differences.

If you wanted to keep this for long time storage out of the fridge, you would need to use regular canning jars, lids, and process in a boiling water bath for 10 minutes.

SOUR CHERRY PRESERVES
Source: sino Glyko

2 1/2 lbs. sour cherries
2 1/2 lbs. sugar
2 cups water
the juice of lemon

Wash the cherries and remove the pits, being careful to keep them whole. Put into a saucepan in layers with the sugar. Add water and boil for 25 minutes, stirring often and removing the scum. Leave overnight in the syrup.

Next day add lemon juice and boil until syrup is thick. Test the syrup by dropping onto a saucer. If the drops do not spread, setting point is reached.