Cherries, to preserve. No. 2.

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 (5)
Instructions (9)
  1. Put in the preserving-pan a layer of cherries and a layer of sugar, till they are all in.
  2. Boil them quick, keeping them closely covered with white paper, which take off frequently, and skim them.
  3. Strew the sugar kept out over them; it will clear them very much.
  4. When they look clear they are done enough.
  5. Take them out of the syrup quite clear from the skim.
  6. Strain the syrup through a fine sieve.
  7. Put to it a quarter of a pint of the juice of white currants.
  8. Put them into the pan again, and boil it till it is a hanging jelly.
  9. Just before it is quite done put in the cherries; give them a boil, and put them into pots.
Original Text
Cherries, to preserve. No. 2. To three quarters of a pound of cherries stoned take one pound and a quarter of sugar; leave out a quarter of a pound to strew on them as they boil. Put in the preserving-pan a layer of cherries and a layer of sugar, till they are all in; boil them quick, keeping them closely covered with white paper, which take off frequently, and skim them; strew the sugar kept out over them; it will clear them very much. When they look clear they are done enough. Take them out of the syrup quite clear from the skim; strain the syrup through a fine sieve; then put to it a quarter of a pint of the juice of white currants, put them into the pan again, and boil it till it is a hanging jelly. Just before it is quite done put in the cherries; give them a boil, and put them into pots. There must be fourteen spoonfuls of water put in at first with the cherries.
Notes
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