Ingredients
- three pounds of pulp add half a pmt of currant juice
- a pound of sugar to each pound of fruit
Directions
1
Stone the cherries and pulp them thoroughly through a coarse sieve; to every three pounds of pulp add half a pmt of currant juice; add
2
600 PRESER VES AND MARMALADES.
3
three-quarters of a pound of sugar to each pound of fruit ; mix together and boil until it will jelly. Put in cans or glasses.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive