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

by Maria Parloa

CHERRIES PRESERVED WITH CURRANT JUICE.

• 12 quarts of cherries.
• 3 quarts of currants.
• 2 quarts of sugar.

Put the currants in the preserving kettle and on the fire. When they boil up crush them and strain through cheese cloth, pressing out all the juice.

Stem and stone the cherries, being careful to save all the juice. Put the cherries, fruit juice, and sugar in the preserving kettle. Heat to the boiling point and skim carefully. Boil for twenty minutes. Put in sterilized jars or tumblers. This gives an acid preserve. The sugar may be doubled if richer preserves are desired.