Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

by Maria Parloa

CHERRIES.

• 6 quarts of cherries.
• 1½ quarts of sugar.
• ½ pint of water.

Measure the cherries after the stems have been removed. Stone them or not, as you please. If you stone them be careful to save all the juice. Put the sugar and water in the preserving kettle and stir over the fire until the sugar is dissolved. Put in the cherries and heat slowly to the boiling point. Boil ten minutes, skimming carefully.