To Preserve Cherries in Syrup

Ingredients

• 4 lb cherries
• 3 lb sugar
• 1 pint white-currant juice

Instructions

1. Let the cherries be as clear and as transparent as possible, and perfectly ripe; pick off the stalks, and remove the stones, damaging the fruit as little as you can.
2. Make a syrup with the above proportion of sugar, by recipe No. 1512;
3. mix the cherries with it, and boil them for about 15 minutes, carefully skimming them;
4. turn them gently into a pan, and let them remain till the next day;
5. then drain the cherries on a sieve, and put the syrup and white-currant juice into the preserving-pan again.
6. Boil these together until the syrup is somewhat reduced and rather thick;
7. then put in the cherries, and let them boil for about 5 minutes;
8. take them off the fire, skim the syrup, put the cherries into small pots or wide-mouthed bottles;
9. pour the syrup over, and when quite cold, tie them down carefully, so that the air is quite excluded.