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Pit fresh Bing cherries and roughly cut into smaller pieces.
Dice white onions and fresh garlic cloves
Using a non-reactive pot combine all ingredients. Allow to cook on medium-high heat for 20 minutes with the lid on, stir often to prevent scorching. Once done the cherries will be soft in texture.
Using an immersion blender, puree the ingredients until a smooth texture is achieved.
Continue to boil on low with the lid off until the mixture has reduced to half, or desired consistency has been met.
Funnel completed BBQ sauce into pint size jars.
Wipe rims, apply warmed lids and rings
Process in a boiling water bath or steam canner for 15 minutes
Remove jars from the canner and allow to cool for 12 hours. Once cooled check jars to ensure they have seal, any jars which have not sealed should be placed in the refrigerator and used quickly.