t, weighed before stoning, allow
1/2 lb. of sugar; to every 6 lbs. of fruit allow 1 pint of red-currant
juice, and to every pint of juice 1 lb. of sugar.

_Mode_.--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; then 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, and, 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.

_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.

_Average cost_, from 7d. to 8d. per lb. pot.

_Sufficient_.--1 pint of fruit for a lb. pot of jam.

_Seasonable_.--Make this in July or August.

TO PRESERVE CHERRIES IN SYRUP.

(_Very delicious_.)

1529. INGREDIENTS.--4 lbs. of cherries, 3 lbs. of sugar, 1 pint of
white-currant juice.

_Mode_.--Let the cherries be as clear and as transparent as possible,
and perfectly ripe; pick off the stalks, and remove the stones, damaging
the fruit as little as you can. Make a syrup with the above proportion
of sugar, by recipe No. 1512; mix the cherries with it, and boil them
for about 15 minutes, carefully skimming them; turn them gently into a
pan, and let them remain till the next day; then drain the cherries on a
sieve, and put the syrup and white-currant juice into the preserving-pan
again. Boil these together until the syrup is somewhat reduced and
rather thick; then put in the cherries, and let them boil for about 5
minutes; take them off the fire, skim the syrup, put the cherries into
small pots or wide-mouthed bottles; pour the syrup over, and when quite
cold, tie them down carefully, so that the air is quite excluded.

_Time_.--15 minutes to boil the cherries in the syrup; 10 minutes to
boil the syrup and currant-juice; 6 minutes to boil the cherries the
second time.

_Average cost_ for this quantity, 3s. 6d.

_Seasonable_.--Make this in July or August.

BLACK-CURRANT JAM.

1530. INGREDIENTS.--To every lb. of fruit, weighed before being stripped
from the stalks, allow 3/4 lb. of loaf sugar, 1 gill of water.

_Mode_.--Let th