Cherry Jam

Ingredients

• To every lb. of fruit
• weighed before stoning
• 1/2 lb sugar
• to every 6 lbs. of fruit
• 1 pint red-currant juice, and to every pint of juice 1 lb. of sugar

Instructions

1. 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;
2. 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 lb. of sugar to every pint of juice.
3. Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour;
4. 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.