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Cherry Marmalade

Remove the stones and stems from the required number of cherries; crush the stones, place them in a saucepan with a little water, and boil them until the flavor is extracted. Put the fruit in a preserving-pan with a small quantity of water and boil until it is reduced to a pulp, stirring it occasionally with a wooden spoon to prevent it from sticking to the bottom and burning. Put three-quarters of a pound of loaf sugar to every pound of fruit into the strained water in which the stones have been boiled, and boil until small, transparent bubbles appear on the top. Mix the clarified sugar with the fruit and continue stirring it over the fire until thick and smooth. Turn the marmalade into small glasses or jars, allow it to get cold, then tie them over, and put in a dry store-cupboard until required.