Cherry Marmalade Recipe

Take eight pounds of cherries, not too ripe; stone them; take two pounds

of sugar beaten, and the juice of four quarts of currants, red and

white. Put the cherries into a pan, with half a pound of the sugar, over

a very hot fire; shake them frequently; when there is a good deal of

liquor, put in the rest of the sugar, skimming it well and boiling it as

fast as possible, till your syrup is almost wasted; then put in your

currant juice, and let it boil quick till it jellies; keep stirring it

with care; then put it in pots.

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