2 qt. seeded sour cherries
1 c. hot water
1-1/2 lb. sugar
Drain off the superfluous juice from the cherries. Add the hot water to
the sugar in a preserving kettle, and allow the mixture to come to a
boil. Add the cherries and boil for 10 or 12 minutes. Have hot
sterilized jelly glasses ready and fill with the hot preserves. Allow
the preserves to cool, cover first with paraffin and then with metal or
paper covers, and label.
56. RASPBERRY PRESERVE.--Although red raspberries are a rather soft
fruit, they can be used very well for preserves if care is taken not to
break them into pieces by too long cooking or too rapid boiling.