Preserved Cherries

Ingredients

• 1 pound sugar
• 13 pounds cherries (stoned)

Method

1. 1

   Pour boiling water over cherries, let stand 3 minutes.

2. 2

   Put sugar in kettle, let come to a boil.

3. 3

   Put cherries in sugar syrup, let boil 15 minutes.

4. 4

   Stand aside to cool.

5. 5

   Repeat boiling each morning for 4 days, then seal.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 51. The excerpt below is the record exactly as published.

Preserved Cherries (Black Cherries Preferred). 1 pound su- gar, 13 pounds cherries (stoned). Pour boiling water over cherries, let stand 3 minutes. Put sugar in kettle, let come to a boil. Put cherries in sugar syrup, Let boil 15 minutes. Stand aside to cool. Repeat boiling each morning for 4 days, then seal. 7 | : MRS. MARIE BRYNER. Grape and Nut Jam. 8 pounds ripe grapes, 1 pound seeded raisins, 1 cup chopped English walnuts, sugar to taste. Cook rai- sins and skins of grapes together. Cook pulp and rub through col- ander, then add to raisins and skins and sweeten. Cook until thick. Add nuts just before taking from fire. | MRS. A. M. EHLY. _ Spiced Raisins. Wash 3 pounds raisins and put in preserving _k@ttle, add 2 pounds brown sugar, 1 pint vinegar, 1 tablespoon each of cinnamon and cloves (tie in a piece of muslin), heat to boiling point and cook slowly 114 hours. Put in jars and keep in a cool place. Serve with cold meats. LILLY FRANDSEN. Orange Marmalade. | orange, 1 lemon and 1 grapefruit. Shave very thin, rejecting core and seeds, measure fruit, add to it 3 times the quantity of water. Let. stand over night in an eathen dish and next morning boil for 10 minutes. Stand another night, second morning adding part for part of sugar and fruit. Boil steadly un- til it jellies. This makes 12 glasses. MRS. J. B. MIDDLETON. Biue Plumb Conserve. 1 peck of blue damson plums, stoned and halved, 3 quarts sugar. Mix thoroughly, then add 2 pounds seeded raisins, 6 oranges, 114 pounds English walnuts. Squeeze juice from oranges and cut rind and pulp into small pieces. Add shelled nuts halved. Cook slowly for 3 hours. MRS. THOMAS FOUTS. Plum Jam. 2 quarts blue plums, 3 cups sugar. Put sugar and 3 cups water on to boil, when boiling add plums, which have been washed. Boil or simmer slowly 1 hour, stirring often. It must be thick and not separate. Seal while hot. PAULA G. WALTERS. Apricot Preserve. 1 large can pineapple, 14 dozen oranges, 1 peck apricots not over ripe. Scald and remove skins, cut into halves removing stones until the peck is prepared, then ‘crack stones, blanch nuts and mix with fruit. Put 34 pound sugar

Cook this with the app: pantry check, scaling, and the assistant.