Ingredients
- one-half pound of sugar
- six pounds of fruit allow one pint of red cur- rant juice
- one pound of sugar
- one pint to one pound of sugar
- one pint of red cur- rant juice
Directions
1
To every pound of fruit, weighed before stoning, allow one-half pound of sugar ; to every six pounds of fruit allow one pint of red cur- rant juice, and to every pint of juice one pound 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 ; then add the sugar, which should be crushed to powder, and the currant juice, allowing one pint to one pound of sugar.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
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