No. 1393 Cherry Marmalade.
Procure a sieve of bright Kentish cherries, pull out the stalks and stones, and put the fruit in a preserving-pan, place over the fire, keeping it stirred until reduced to two thirds, have in another preserving-pan, to every pound of fruit, half a pound of sugar boiled to the sixth degree (No. 1379), into which pour the fruit when boiling hot, let reduce, keep stirring until you can just see the bottom of the pan, when take it from the fire, and fill your jars as before.
A plainer way is to take off the stalks and stone the fruit, place them in a pan over a sharp fire, and to every pound of fruit add nearly half a pound of sugar, keep stirring until reduced as above, and let it get partly cold in the pan before filling the jars.