Cherry Jam

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Weigh one pound of sugar for every twelve pounds of Kentish or Duke cherries, when ripe.
  2. Break the stones of part of the cherries and blanch them.
  3. Put the blanched stones to the fruits and sugar.
  4. Boil all gently till the jam come clear from the pan.
  5. Pour it into China plates to come up dry to table.
  6. Keep in boxes with white paper between.
Original Text
Cherry Jam. To twelve pounds of Kentish or Duke cherries, when ripe, weigh one pound of sugar; break the stones of part and blanch them; then put them to the fruits and sugar, and boil all gently till the jam come clear from the pan. Pour it into China plates to come up dry to table. Keep in boxes with white paper between.
Notes
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