Place the cherries in a large pan with the boiling water and cook until the fruit is just tender.
Drain the cherries but reserve 425ml of the liquid. Put the cherries into a heatproof bowl.
Pour the liquid back into the saucepan with 250g of the sugar. Stir over a gentle heat to dissolve the sugar and bring to a boil.
Turn off the heat and pour the syrup over the cherries.
Cover the bowl and leave to soak for 24 hours.
Strain the syrup into a large saucepan and return the fruit to the bowl.
Add 60g of sugar to the saucepan. Bring to a boil, then turn down to simmer for a couple of minutes making sure the sugar has completely dissolved.
Pour the syrup back over the cherries, cover and leave for another 24 hours.
Repeat Day 2
Times are a-changing. Strain the syrup into a large saucepan but this time add 85g of the sugar into the saucepan.
Cook over a gentle heat until the sugar has dissolved then add the cherries and bring to a boil.
Turn down to a simmer for 3 minutes, then pour the fruit and syrup back into the heatproof bowl, cover and leave to stand for 2 days.
Repeat Day 8, but only add the remaining 55g sugar and then leaving for 4 days.
The syrup should have now turned very thick and heavy, if not, repeat Day 10. Otherwise, drain the fruit, place on a wire rack and leave in a warm dry place until no longer sticky. They should be ready after a couple of days.
Recipe from The Cook's Scrapbook by Reader's Digest