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Cherry Jam

Choose sound, ripe Kentish cherries, remove the stones, and boil the kernels in a little water to draw out the flavour; this will impart a very agreeable taste to the jam. Weight the fruit, after stoning it, and allow one pound of sifted sugar to one pound of fruit. Put the sugar into a preserving-pan with a cupful of the water in which the kernels were boiled to each two pounds of fruit, making up the measure with water, or red currant juice. Boil to syrup, then add the fruit and boil it very quickly until it is on the point of jellying. Pour it into jars, cover it with brandied paper, and put over this paper dipped in gum. Time to boil the sugar and water or juice to a syrup, about ten minutes; the syrup and fruit to the point of jellying, about forty minutes. Probable cost, 8d. or 9d. per pound.