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CHERRIES, TO PRESERVE (another way)

Choose sound, ripe cherries (May Dukes or Kentish cherries will be the best for the purpose), stone them, and after stoning take half their weight in sugar, and half a pint of water for each pound of sugar. Boil the sugar and water together to make a clear syrup, put in the fruit, and let it boil for eight minutes, being careful not to break the cherries when stirring. Pour all into a bowl, and leave for twenty-four hours. Strain off the fruit, and boil the syrup again with the addition of one half the original weight in sugar. Again put in the fruit, and boil for eight minutes more. When the preserve is cold turn it into jars, and cover it in the usual way.