First stone, and then weigh some freshly gathered preserving cherries; boil them over a brisk fire for an hour, keeping them almost constantly stirred from the bottom of the pan, to which they will otherwise be liable to stick and burn. Add half a pound of good sugar roughly powdered for each pound of the fruit, and boil the preserve quickly for twenty minutes, taking off the scum as it rises. The blanched kernels of part of the cherries may be added to the jam five minutes before it is taken from the fire. We can recommend this receipt as producing a firm preserve of fine colour and flavour, and very far superior to any that can be made by the more common method of boiling the fruit and sugar together from the beginning.
Stoned cherries, 6 lbs.: 1 hour. Sugar, 3 lbs.: 20 minutes.
Increase the proportion of sugar, when it is liked, to twelve or sixteen ounces, and diminish the boiling a quarter of an hour before it is added, and ten minutes after. We have found almost invariably, that preserves made by the receipts we have given have been preferred to richer ones.
(a quick and easy method.) Stone some fine, sound cherries; weigh and put them into a preserving-pan, with six ounces of sugar reduced to powder to each pound of the fruit: set them over a moderate fire, and simmer them gently for nearly or quite twenty minutes; let them remain in the syrup until they are a little cooled, then turn them into a sieve, and before they are cold lay them singly on dishes, and dry them very gradually, as directed for other fruits. When the cherries are quite ripe the stones may generally be drawn out with the stalks, by pressing the fruit gently at the same time; but when this method fails, they must be extracted with a new quill, cut round at the end; those of the very short-stalked, turnip-shaped cherry, which abounds, and is remarkably fine in many parts of Normandy, and which we have occasionally met with here, though it is not, we believe, very abundant in our markets, are easily removed with a large pin, on the point of which the stone may be caught at the stalk end, just opposite the seam of the fruit, and drawn out at the top, leaving the cherry apparently entire.
(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 two days in the syrup; then simmer them again for ten minutes, and set them by for two or three days; drain them slightly, and dry them very slowly, as directed in the previous receipts. Keep them in tin cases, or 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, three quarters or a full pound 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 2 or 3 days. Boiled again, 10 minutes; left 2 days; drained and dried.
These are often more pleasant and refreshing to invalids and travellers than a sweetened confection of the fruit, their flavour and agreeable acidity being well preserved when they are simply spread on dishes or hamper lids, and slowly dried.* Throw aside the bruised and de cayed fruit, and arrange the remainder singly, and with the stalks uppermost on the dishes.
Take off the stalks but do not stone the fruit; weigh and add to it an equal quantity of the best sugar reduced quite to powder, strew it over the cherries and let them stand for half an hour, then turn them gently into a preserving-pan, and simmer them softly from five to seven minutes.
Stone the fruit, or if this trouble be objected to, bruise and boil it without, until it is sufficiently tender to press through a sieve, which it will be in from twenty to thirty minutes. Weigh the pulp in this case, and boil it quickly to a dry paste, then stir to it six ounces of sugar for the pound of fruit, and when this is dissolved, place the pan again over, but not upon, a brisk fire, and stir the preserve without ceasing, until it is so dry as not to adhere to the finger when touched; then press it immediately into small moulds or pans, and turn it from them when wanted for table. When the cherries have been stoned, a good common preserve may be made of them without passing them through a sieve, with the addition of five ounces of sugar to the pound of fruit, which must be boiled very dry both before and after it is added.
Other cherries without stoning: 20 to 30 minutes. Passed through a sieve. To each pound of pulp (first boiled dry), 6 ozs. sugar. To each pound of cherries stoned and boiled to dry paste, 5 ozs. sugar.
Stone the cherries, boil them gently in their own juice for thirty minutes; press the whole through a sieve; reduce it to a very dry paste; then take it from the fire, and weigh it; boil an equal proportion of sugar to the candying point, mix the fruit with it, and stir the paste, without intermission, over a moderate fire, until it is again so dry as to form a ball round the spoon, and to quit the preserving-pan entirely; press it quickly into small moulds, and when it is cold, paper, and store it like other preserves.