Also, here is a recipe for Cherry-Berry Preserves from the cookbook "Canning" by Sue and Bill Deeming (an HPbooks).

Wash five 1/2-pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Wash cherries. Cut in half; discard pit. Wash raspberries. Drain thawed raspberries. In a 6-quart pot, combine cherries, raspberries, lemon juice and sugar. Stir, then let stand 15 minutes or until juices begin to flow. Stirring constantly, bring mixture to a boil over medium heat. Stirring constantly, boil until thickened, 15 to 20 minutes. Stirring occasionaly, continue to boil gently until preserves reach 218 F (103 °C) or until done according to plate test. Ladle hot preserves into 1 hot jar at a time, leaving 1/4 inch headspace. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaning jars. Process in a boiling-water bath. Make four or five 1/2-pints.