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Cherry Jam


To every pound of fruit, weighed before stoning, allow 1/2 pound of sugar; to every 6 pounds of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 pound of sugar.


Weigh the fruit before stoning, and allow half the weight of sugar; stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs. of cherries (original weight), and 1 pound of sugar to every pint of juice. Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour; skim the jam well, keep it well stirred, and, a few minutes before it is done, crack some of the stones, and add the kernels: these impart a very delicious flavour to the jam.

Time: According to the quality of the cherries, from 3/4 to 1 hour to boil them; 20 minutes to 1/2 hour with the sugar.

Sufficient: 1 pint of fruit for a pound pot of jam.

Seasonable: Make this in July or August.


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The Book of Household Management (1861).

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