Sunshine Cherry Jam

Directions

1. 1
   Pit the cherries, reserving 36 pits.
2. 2
   Place the pits in a towel and hit sharply with a hammer.
3. 3
   Remove the inner kernel from each pit.
4. 4
   Combine these kernels, 1/4 of the cherries, the corn syrup, and 1 cup sugar in a large pot and cook over medium heat, stirring constantly, until sugar dissolves.
5. 5
   Add remaining cherries and sugar and bring to a boil, stirring frequently so that the sugar does not burn.
6. 6
   Cook at a rolling boil for 12 minutes, remove from the heat and skim carefully.
7. 7
   Pour juice and cherries in a single layer into shallow pans, cover each with a pane of glass and insert a small paper wedge under the glass on each pan to allow air to circulate.
8. 8
   Stand pans in the sun for 3 days, or until liquid thickens.
9. 9
   Stir twice daily.
10. 10
    Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.
11. 11
    When the paraffin has hardened, cover the glasses and store.
12. 12
    (If you do not have 3 consecutive days of hot sun, the juices will take longer to thicken but the end result will be the same.)