Cherry Marmalade

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the first recipe
For the second recipe
Instructions (15)
First Recipe Instructions
  1. Stone the cherries.
  2. Put the cherries into a pan with half a pound of sugar over a very hot fire.
  3. Shake them frequently.
  4. When there is a good deal of liquor, add the rest of the sugar.
  5. Skim the mixture well.
  6. Boil it as fast as possible until the syrup is almost wasted.
  7. Add the currant juice.
  8. Let it boil quick until it jellies.
  9. Stir it with care.
  10. Put it into pots.
Second Recipe Instructions
  1. Stone and shred the cherries.
  2. Wet the sugar with the juice that runs from the cherries.
  3. Put the cherries into the sugar.
  4. Boil them pretty fast until they become a marmalade.
  5. When cold, put it into glasses for use.
Original Text
Cherry Marmalade. Take eight pounds of cherries, not too ripe; stone them; take two pounds of sugar beaten, and the juice of four quarts of currants, red and white. Put the cherries into a pan, with half a pound of the sugar, over a very hot fire; shake them frequently; when there is a good deal of liquor, put in the rest of the sugar, skimming it well and boiling it as fast as possible, till your syrup is almost wasted; then put in your currant juice, and let it boil quick till it jellies; keep stirring it with care; then put it in pots. Another way. Take five pounds of cherries stoned and two pounds of loaf sugar; shred your cherries, wet your sugar with the juice that runs from them, then put the cherries into the sugar, and boil them pretty fast, till they become a marmalade. When cold, put it into glasses for use.
Notes
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