Submitted by Elizabeth Leech.
From the Kerr Blue Book I copied from my landlady Clara Thomas, probably from the 50s.
3 cups sour cherries
1 cup seedless raisins
3 cups water
Remove pits from cherries and cut raisins in pieces. Add water and boil 30 minutes. To each cup pulp and juice add 1 cup sugar. Cook rapidly until thick, stirring constantly. Pour into sterilized jars and seal while hot.
Wibnote: For any conserve that has raisins in it, I usually blend up the raisins, either in the water before cooking or after it's all mixed up. It's not authentic, but then you get the delicious taste without the children being grossed out.