Common Cherry Cheese

Instructions

1. Stone the fruit, or if this trouble be objected to, bruise and boil it without, until it is sufficiently tender to press through a sieve, which it will be in from twenty to thirty minutes.
2. Weigh the pulp in this case, and boil it quickly to a dry paste.
3. Then stir to it six ounces of sugar for the pound of fruit, and when this is dissolved, place the pan again over, but not upon, a brisk fire.
4. Stir the preserve without ceasing, until it is so dry as not to adhere to the finger when touched; then press it immediately into small moulds or pans, and turn it from them when wanted for table.
5. When the cherries have been stoned, a good common preserve may be made of them without passing them through a sieve, with the addition of five ounces of sugar to the pound of fruit, which must be boiled very dry both before and after it is added.
6. Proportions: Kentish or Flemish cherries without stoning: 20 to 30 minutes. Passed through a sieve. To each pound of pulp (first boiled dry), 6 oz. sugar. To each pound of cherries stoned and boiled to a dry paste, 5 oz. sugar.