Morello cherries. 1/2 pint (1 cup) currant juice. Lump sugar.
Pick the cherries when ripe, stem but do not pit. Prick each one with a needle to prevent bursting. For each pound of cherries allow one and one-half pounds of sugar. Roll and crush part of the sugar, sprinkle it over the cherries and let them stand over night.
In the morning dissolve the rest of the sugar in the currant juice, in a preserving pan over a slow fire. Add the cherries and simmer until they are tender but not broken.
Put the cherries into glasses or jars, boil the syrup until thick, then pour it over the fruit and seal.