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Cherry Preserves

Use sour cherries. Prepare as plum preserves, but cook about five minutes less.

Strawberry Preserves, Quickly Made Dissolve two pounds (four cups) of sugar in one pint of boiling water; let boil and skim.

Add a generous quart of choice berries and let boil very gently ten minutes after boiling is established. Skim the berries to plates, return all juice drained from them to the syrup and let boil about twenty minutes, add the strawberries, let boil throughout, then store. For a richer preserve, crush the less choice berries with a pestle, then strain in a bag, pressing out the juice. Use this juice in place of water in making the syrup.