2957—Cherry Jam

Stone the cherries, and allow one and a half lbs. of loaf-sugar per two lbs. of the fruit; taking care to have equal weights of sugar and fruit if the latter be not over sweet. Put the sugar in the preserving pan; moisten it with water that it may dissolve, and boil it for five minutes, skimming carefully the while. Add the cherries and a half-pint of red-currant juice, and cook over a fierce fire until the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage is reached.

Remarks:—(1) The addition of red-currant juice is advocated for this jam, seeing that by ensuring the proper consistence it obviates prolonged cooking; and, as I have already pointed out, red fruit is all the better, and preserves a more perfect colour, when it is cooked rapidly.

(2) When the fruit begins to boil, carefully skim it, otherwise the scum hardens, and not only spoils the jam but often sets it fermenting.