For a pound of cherries prepare a pound of sugar boiled to the degree called blown, into which put the cherries stoned, and having boiled them well, set them by till the next day. Having then strained the syrup, add some sugar and about three pints of currant juice to it, let it boil about half an hour, put in the cherries, boil all together, skim well, and afterwards set by for use.
To preserve Cherries with Stones.
Having selected the finest morello fruit, and pricked each cherry with a needle; put them into a thin clarified sugar, and let them simmer an hour, or more, cautiously avoiding their coming to a boil. Proceed thus for two or three days; then strain the sugar from them, and having added more sugar with some currant juice, after a gentle boil and being well skimmed, set them by for use.
To preserve White Pea Plums.
Select your plums before they are too ripe, slit each of them in the seam, scald them in clear water till they become tender, then put them into cold water, in which having remained a whole night, drain, put them into sugar boiled to the degree called pearled, and having simmered therein twice or thrice a day for two days, drain the syrup and boil it for an hour, adding to it about a quart of white currant juice. Then put in your plums, let all boil together, and when cold they will be fit for use.
To preserve yellow Plums commonly called yellow Margates.
Having made choice of your plums just before they become ripe, and prepared as much sugar to the degree called blown, as will handsomely cover them, put them in, and giving them a gentle boil, set them by till next day and give them another boil. The day following drain them, and having boiled the syrup to the degree called pearled, put in the plums, and let all boil together, when they will be fit for drying, or putting into pots.
N.B. You may scald and take the skins off the plums before you preserve them.
To preserve Damascenes.
Having pricked the intended quantity, put them into a preserving pan with as much sugar as will cover them; give them one good boil, take them off and let them stand a day; on the morrow, simmer them four or five times, and thus let them remain three or four days; then drain the syrup, and adding more sugar, boil it well, put in the damascenes, give all a good boil, skim well and set by for use.