Sweet cherries. Sugar.
The sweet oxheart cherries are the best for canning. Stone the cherries and save the juice. Sterilize glass jars and their covers for twenty minutes in boiling water. Fill one can at a time with the cherries. Have ready a syrup made by allowing three pounds of sugar and one-half pint of water to every six quarts of cherries. Boil the sugar and water for ten minutes, then pour the hot syrup into the jars; cook in the oven or in a steamer for fifteen minutes. Take out, adjust the rubber, fill up with scalding syrup and seal.
A few of the cherry stones may be added to give flavor.