86 FRUIT RECIPES 



uncooked cherries are very ripe indeed and very sweet 

 the combination is not always a safe one.) 



CHERRY JELLY No. i 



Let cherries not fully mature stand in a crock on the 

 back of the stove, or in slow oven till all juice is extracted, 

 then strain, cook down one-third, and measure, allowing 

 one pound of sugar for each pint of juice. Heat separately, 

 then cook together twenty minutes or until it jells. 



CHERRY JELLY No. 2 (With Currant) 

 Use equal parts of cherries and currants, proceeding 

 as for No. i. 



CHERRY JELLY No. 3 (With Raspberry) 

 Use equal parts of raspberry and cherry as above (No 2). 



FOUR FRUIT JELLY (Old Recipe) 

 Use equal parts cherry, strawberry, raspberry, and cur- 

 rant, stoning cherries and saving juice which exudes. 

 Mix and crush, then squeeze hard; strain through linen 

 bag and measure. Allow a pound and two ounces of loaf 

 sugar for each pint of juice; put together in preserving 

 kettle, boiling and skimming. It should jell after twenty 

 minutes boiling; may take a little longer. 



CHERRY JAM No. i 



Stone cherries and weigh, allowing equal parts of fruit 

 and sugar. Place in preserving kettle and let stand over 

 night, then boil till the jam jellies from the spoon. Place 

 in jam pots. 



CHERRY JAM No. 2 (With Currant Juice) 



To six pounds of cherries (after stoning) allow two pounds 

 of currants. Mash and place currants with half the pits of 



