3 quarts stoned cherries. 1 pint raspberries. 1 quart currants. Sugar. 1 quart gooseberries.
"Top and tail" the gooseberries, pick the raspberries, currants, and cherries, and weigh three-fourths of a pound of sugar to every pound of fruit. Put the fruit and the sugar into a preserving pan and boil until thick.
Cover and seal in glasses.
Cherries. Raspberries. Gooseberries. Sugar. Strawberries.
Pick the strawberries and raspberries, stone and stem the cherries and "top and tail" the gooseberries. Take equal quantity of these fruits and crush them under heavy pressure or put them through a fruit press, then strain the juice.
Strain the juice again into a preserving pan and boil it for twenty minutes. Allow three-fourths of a pound of sugar to each pint of liquid.
Heat the sugar, then add it and boil for five minutes. Seal in glasses.