1 1/2 lb. (4 C.) Sour Cherries, pitted
1 1/3 C. Sugar
2 T. Lemon Juice
¼ tsp. Cayenne Pepper

Gently stir together the pitted cherries, sugar, and lemon juice in a large nonreactive bowl. Cover and let the mixture sit at room temperature for 1 hour, then cover and refrigerate overnight. Transfer the macerated fruit mixture to your preserving pot using a spatula to scrape any sugar that has settled to the bottom of the bowl. Add the ground cayenne and, over high heat, bring the mixture to a boil that cannot be stirred down. Continue to boil, stirring frequently until the mixture passes the plate test, about 12 minutes. You can reduce the heat near the end of the cooking time if the mixture begins to scorch. Ladle into prepared half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.