All marmalade should be stirred constantly after the sugar goes in.
Use loaf, or granulated sugar for making marmalade—not powdered. The crystals are said to make it more sparkling.
Candied Cherries.
2 quarts large, ripe, red cherries, stoned carefully.
2 lbs. loaf sugar.
1 cup water.
Make a syrup of the sugar and water and boil until it is thick enough to “pull,” as for candy. Remove to the side of the range, and stir until it shows signs of granulation. It is well to stir frequently while it is cooking, to secure this end. When there are grains, or crystals on the spoon, drop in the cherries, a few at a time. Let each supply lie in the boiling syrup two minutes, when remove to a sieve set over a dish. Shake gently but long, then turn the cherries out upon a cool, broad dish, and dry in a sunny window.
Glacé Cherries.
Make as above, but do not let the syrup granulate. It should not be stirred at all, but when it “ropes,” pour it over the cherries, which should be spread out upon a large, flat dish. When the syrup is almost cold, take these out, one by one, with a teaspoon, and spread upon a dish to dry in the open air.
If nicely managed, these are nearly as good as those put up by professional confectioners. Keep in a dry, cool place.