1 Rinse cherries and drain. Remove the stems.
2 Pit cherries and coarsely chop.
3 In a pot, stir together cherries, jelling sugar and red wine.
4 Stirring constantly, bring to a boil and cook for 4 minutes.
5 Ladle into jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process the jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).