12 quarts of cherries.
3 quarts of currants.
2 quarts of sugar.
Put the currants in the preserving kettle and on the fire. When they
boil up crush them and strain through cheese cloth, pressing out all the
juice.
Stem and stone the cherries, being careful to save all the juice. Put
the cherries, fruit juice, and sugar in the preserving kettle. Heat to
the boiling point and skim carefully. Boil for twenty minutes. Put in
sterilized jars or tumblers. This gives an acid preserve. The sugar may
be doubled if richer preserves are desired.