- 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.
PLUM PRESERVE.
- 4 quarts of green gages.
- 2 quarts of sugar.
- 1 pint of water.
Prick the fruit and put it in a preserving kettle. Cover generously with cold water. Heat to the boiling point and boil gently for five minutes. Drain well.
Put the sugar and water in a preserving kettle and stir over the fire until the sugar is dissolved. Boil five minutes, skimming well. Put the drained green gages in this sirup and cook gently for twenty minutes. Put in sterilized jars.
Other plums may be preserved in the same manner. The skins should be removed from white plums.
QUINCES.
- 4 quarts of pared, quartered, and cored quinces.
- 2 quarts of sugar.
- 1 quart of water.