1341. Brandy Cherries

Get the largest morel cherries you can, cut off half of the stalk, pricking each cherry with a needle, putting them as you do them into a high glass; add three quarters of the weight in white candy sugar bruised between until full, a gill of Noyeau, and then fill up with French brandy, tie a bladder over the bottle.

1342. Cherries In Brandy

Choose the finest and ripest cherries, leave on half the stalks, and put them into very cold water, in about half an hour take them out, and drain them on a sieve, weigh them; to every pound of fruit allow a quarter of a pound of sugar, when you have clarified and boiled it to grand perle, put in the fruit, boil them up two or three times, stirring them gently with a skimmer, then take them from the fire carefully, and put the cherries into bottles, or glass jars; when filled add to each twelve cloves and half an ounce of cinnamon tied in a linen bag, put to the sugar when nearly cold, brandy in proportion of a pint and a half to a pound of fruit, mix them together well, and pour them on the cherries. In two months' time taste them, and if sufficiently flavoured, take out the cloves and cinnamon, cover tire jars close.

1343. Cherries Dried Without Sugar

Stone your cherries and put them in their own liquor in your preserving pan, let them simmer gently, keep them moving, then put them on dishes all night; the next day repeat the same process over the fire, and when cold put them upon sieves to get dry, in a cool oven, an hour; do this at twice. Put them away in boxes with white paper between them.

1344. How To Dry Cherries

To every five pounds of cherries add one pound of fine sugar, stone your cherries before you weigh them, then put the fruit into a preserving-pan with a little drop of water, scald them, then take them out and dry them; put them back in the pan, covering with sugar each layer, when dissolved give it a scald as before, take them off and repeat this three or four times; then take them out of the pan to drain on a sieve, and lay them singly on dishes to dry in the sun or the hot closet. When dry put them in a sieve, have a pan that will admit the sieve into it, fill the pan with water, then dash as quick as you can the sieve through the cold water, then take out the cherries and lay them on cloths and well dry them, then place them again in the sun; when dry keep them in boxes with covers, with white paper between them.

1345. Cherries Preserved Dry In Bunches

Tie up some fine equal-sized cherries in bunches seven or eight in each, fasten them by the ends of the stalks, throw them into sugar boiled to souffle, let the cherries boil up in it fourteen or fifteen times, then skim and pour it into an earthen pan, set it on a stove till next day, when drain and lay out the cherries to dry. To each pound of fruit allow an equal quantity of sugar.

1346. How To Candy Cherries

The fruit must be gathered before it is ripe, prick and stone them, boil clarified sugar, and pour it over them.

1347. How To Keep Cherries

Cut the stalks carefully from sound and perfectly dry cherries, and put them into clean and dry bottles, when full, cork them tight, and rosin or seal them, bury them in the ground, with the corks downwards.

1348. Cherry Jam

Either Kentish or duke's cherries, quite ripe, blanch the kernels of some of them, use a pound of sugar, boil all well with the kernels until the jam will come clear from the pan; put into glass dishes.

1349. Cherry Jam

Take three pounds of fine cherries, stoned and boiled, bruise them, and strain the juice from them; then take half a pound of red currant juice, and half a pound of loaf sugar, boil them together, put in the cherries whilst they are boiling and sprinkle on them three quarters of a pound of sifted sugar, let all boil very fast for half an hour and then put it into pots; when cold cover with brandy papers.

1350. Cheery Jam

Having stoned and boiled three pounds of fine cherries, bruise them, and let the juice run from them, then boil together half a pound of red currant juice, and half a pound of loaf sugar; put the cherries into these whilst they are boiling, and strew on, them three quarters of a pound of sifted sugar, boil all together very fast for half an hour, and then put it into pots; when cold put on brandy papers.