6 quarts of cherries.
1½ quarts of sugar.
½ pint of water.
Measure the cherries after the stems have been removed. Stone them or
not, as you please. If you stone them be careful to save all the juice.
Put the sugar and water in the preserving kettle and stir over the fire
until the sugar is dissolved. Put in the cherries and heat slowly to the
boiling point. Boil ten minutes, skimming carefully.