Cherry Preserves of Three Sorts

In a whirlwind this afternoon, after three days as a lotus eater, I set to preserving all those cherries I bought. I wanted to make the sour cherry kumquat marmalade that I read about at Hill Trash, but alak the kumquats were too expensive.

So instead, I made a straight cherry preserves for which I am afraid I can give no recipe. I basically cooked the cherries, added ground pink pepper, kept adding sugar until it was sweet, and finished with some pectin. When it passed the cold plate test, I put it in a jar. I have since (it has been about 30 minutes since the preserves were complete, mind you) eaten it combined with some kumquat marmalade, big faker that I am.

So that takes care of two types of cherry preserves. Now for the third. Shall I glace? I have major panetonne dreams. About every August, I ask my husband if his dear departed Nonna made this Christmas bread. And, then for two-three months (depending on his fortitude), he reminds me his Nonna had too many children, too much work, and too little money for such things. And, why does it draw me? For the shear challenge, of course. And, wouldn't it be ideal to make panetonne with homemade glace fruits? I have never eaten a single glace fruit. (Nope no fruitcake either.) And, it does look odd, but by the 14th century there were whole towns in Europe famous for their fruit jewels. So, what if I make but a handful? Any votes yeah or neah. Anyone made them?