These deep-red preserves have plenty of texture and are our favorite way to put up ephemeral sour cherries. Please read About Making Preserves and How to Process.

Combine in a large bowl:

Cover and steep.

Unless you plan to plump the fruit overnight, prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 7 clean, hot half-pint jars.

Transfer the cherry mixture to a large heavy pot, bring to a boil, and boil rapidly, stirring frequently, until it reaches the jelling point, about 20 minutes. Remove from the heat, skim off any foam, and if desired, stir in:

Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

If plumping the preserves, do not stir in the kirsch or Maraschino until the next day when you return the preserves to a boil before processing and canning.