this says for morello cherries but don't see why it wouldn't work with yours :)
4 seedless oranges
4lb cherries
2 sticks of cinnamon
6 cloves
5fl oz of lemon juice or 1 tsp of tartaric acid
3 1/2 lb granulated r preserving sugar
method
slice oranges thinly, don't peel. put in a pan with water to cover by about 1/4".add spices in a muslin bag, tied to the pan. Simmer until the oranges are soft and really tender, remove spice bag.
Meanwhile, stone the cherries, crack a few of the stones and blanch the kernels. Add these to the pan of oranges with the cherries, lemon juice or tartaric acid and warmed sugar. Stir until the sugar dissolves and then boil rapidly until jam is thick and will set when tested. turn into dry, warm jars, cover and tie down when cold. :)
also, you can dry them, dip in boiling waterfor a few seconds, you can stone them if you wish, dry in the oven for 18-24 hours on gas mark 1/4
