Recipes > Preserves & Pickles > Marmalades > Cherry Marmalade

Cherry Marmalade

Instructions

To three pounds of sweet and one pound of sour cherries allow two pounds of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of the sugar, add cinnamon bark and cloves. Put in the sweet cherries first, adding the sour ones half an hour later; boil down thick and cover the jars with brandied paper.

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Source

The International Jewish Cook Book (1919)

Categories

Marmalades.