The National Cook Book, 9th ed.

by Hannah Mary Peterson

CHERRY JAM.

440. This is better when made of fine morella cherries. Wash the cherries and put them on to stew with a gill of water to a pound of fruit. When perfectly tender, pass them through a colander to extract the stones. To a pound of the pulp add a pound of sugar, when the sugar is dissolved put it over the fire, and boil it to a smooth paste.