Required: For each pound of stoned fruit:
Wipe the fruit and remove the stones as neatly as possible. Put the sugar in a preserving-pan with the currant or apple juice; let it dissolve slowly at the side of the stove, then boil it for five minutes. Shell and shred the almonds, add them and the cherries, and let the jam boil until the juice will set in a jelly, when a little of it is allowed to get cold, and the cherries are tender. Keep the jam well stirred and skimmed while it is boiling. Pour it into clean, dry jars, and cover when cold.