Hey! I was lucky enough to find a sour cherry tree in my neighbourhood. So I took the kids and we loaded up. 

We got a good amount in a short amount of time. The trees are almost always full of fruit because people try one, thinking they’re regular cherries and don’t like them due to the sourness.

I had enough to make jam so I tried a new recipe. It didn’t set for me but next time I’ll either add pectin or boil longer. It’s still delicious and is being used in drinks and on ice cream.
I took 12 cups of pitted sour cherries and 5 cups of white sugar. Bring to a boil and left it boiling heavily for about an hour while my jars (8 250 ml jars) were in a hot water bath.

At this point I’d recommend testing for viscosity by taking out a bit and doing the wrinkle test.

I was impatient I guess and just canned it at that point. I left 1″ headspace in my jars and then boiled the jars for 10 minutes. They then sat on the counter for 24 hours while they sealed and cooled.
If you didn’t want to go this route, sour cherries are also good dehydrated with a bit of sugar, or frozen and added to baked goods.