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Shindis
Muraba
(Cornelian Cherry Preserves)
This can be made with sour cherries as
well. With Cornelian cherries you may leave the pits. With the sour
ones, they should be removed.
Makes 2 pints
4 cups of sugar
2 1/2 cups of water
1 pound of Cornelian cherries
In a large kettle, bring the sugar and
water to boil, stirring until the sugar dissolves. Simmer for 15
minutes. Stir in the cherries and simmer for about 30 minutes more, or
until the syrup has thickened, periodically skimming the foam from the
surface. Pour into sterile jars and seal.
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