Time:According to the quality of the cherries, from 3/4 to 1 hour to boil them; 20 minutes to 1/2 hour with the sugar

Sufficient: 1 pint of fruit for a lb. pot of jam

Seasonable: Make this in July or August

  1. To every lb. of fruit, weighed before stoning, allow 1/2 lb. of sugar
  2. to every 6 lbs. of fruit allow 1 pint of red-currant juice
  3. to every pint of juice allow 1 lb. of sugar
  • 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
  • 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
  • Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour
  • Skim the jam well, keep it well stirred,
  • 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

  • Source: The Book of Household Management by Isabella Beeton (1859)

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