Ingredients
- eight ounces of good sugar
- 8 lbs
- 4 lbs
Directions
(_Superior Receipt._)
To each pound of cherries weighed after they are stoned, add eight ounces of good sugar, and boil them very softly for ten minutes: pour them into a large bowl or pan, and leave them for two days in the syrup; then simmer them again for ten minutes, and set them by in it for two or three days; drain them slightly, and dry them very slowly, as directed in the previous receipts. Keep them in jars or tin canisters, when done. These cherries are generally preferred to such as are dried with a larger proportion of sugar; but when the taste is in favour of the latter, from twelve to sixteen ounces can be allowed to the pound of fruit, which may then be potted in the syrup and dried at any time; though we think the flavour of the cherries is better preserved when this is done within a fortnight of their being boiled.
Cherries, stoned, 8 lbs.; sugar, 4 lbs.: 10 minutes. Left two or three days. Boiled again, 10 minutes; left two days; drained and dried.