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Cherry Jam

Pick off stems and stone twenty-five pounds fresh, sound, ripe cherries, place in copper basin with a quart pure currant juice and sixteen pounds granulated sugar, mix well, set basin on brisk fire and cook for thirty minutes, frequently mixing meanwhile. Remove from fire, dip some jelly glasses in hot water for a few minutes, take up and wipe, then fill up with prepared cherries, etc., and let thoroughly cool off. Place a piece of wax paper lightly dipped in brandy on top of each glass, tightly cover, place in a cool place and use as directed.