Our sour cherry tree only has a handful of small berries on it, but I went to a local orchard last week and picked 12 pounds of sour cherries. They said it wasn't a good year for sour cherries. Some trees had only a few, but I did find two that were loaded and easy picking.
With all the cherries, I made 1 cherry pie, 8 jelly jars of cherry-marmalade, and 3 quarts of cherries in light syrup.
The Cherry Marmalade recipe comes from the Ball Canning book, but I modified it for sour cherries. Here it is boiling away.
1 medium orange (including peel),seeded and finely chopped
1 quart pitted sour cherries
1/4 cup lemon juice
4 cups sugar
1 cinnamon stick
Cover chopped orange with water in a sauce pan, bring to a boil and cook about 20 minutes until soft. Add remaining ingredients, bring to a boil and cook about 35 minutes until it reaches the jelling point. Remove cinnamon stick. Pour into hot jars, leave 1/4 inch head space and process for 15 minutes in a boiling water bath. Makes about 4 half pints.