Cherry Marmalade.
Take eight pounds of cherries, not too ripe; stone them; take two pounds of sugar beaten, and the juice of four quarts of currants, red and white. Put the cherries into a pan, with half a pound of the sugar, over a very hot fire; shake them frequently; when there is a good deal of liquor, put in the rest of the sugar, skimming it well and boiling it as fast as possible, till your syrup is almost wasted; then put in your currant juice, and let it boil quick till it jellies; keep stirring it with care; then put it in pots.