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Cherry Jam

Select for this fairly ripe fruit. Make a small hole in each and remove the stone, breaking the cherry as little as possible. Add three-quarters of a pound of preserving sugar to every pound of fruit. Put them into a preserving pan, place it on a good fire and boil, stirring it constantly from the start. Allow it to boil for three-quarters of an hour, then take out a little and place it on a cold plate to test. If it jellies or sets, the jam is done and must be put into jars at once. Remove the jars to a cool place and tie them down. It will not be necessary to skim the jam while it is boiling, as all the scum will boil away.