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Cherry Jam Made Without Sugar

Remove the stems from a sufficient quantity of cherries, wipe them with a cloth to free them from all dust, and remove the stones. Break the stones, put them into a saucepan with a small quantity of water, and boil for a few minutes. Strain the liquor from the stones through a fine hair-sieve, put it back into the saucepan with the fruit and boil the whole until it is reduced to a thick jam, stirring at the same time with a wooden spoon; a little cinnamon and powdered cloves may be added to the jam if the flavor is liked. When sufficiently reduced--that is, when the jam is boiled to a thick pulp--place it in the jars. Leave it until cold and then cover with a thin round of paper dipped in brandy and then with a larger round tied firmly round the pots. This jam will keep for several months.