Take 6 pound of fair cherries and 7 pound of double refined Sugar then
take a pound of cherries and pick off the stalks and bruise them into
a gallypot and set it in a skellet of water and boyle a good while
puting a little water to get out all their juice the whilst they are
infusing stone your raw cherries and as you stone them put them into
some of your sugar finely beaten which will keep them from turning
black and when you have stoned all of them laying them in a preserving
pan strew on your cherries a third part of your Sugar and then pour on
your strain’d liquor of your other cherries to the raw cherries in your
preserving pan and set it on a charcole fire and so let it boyle very
leasurely takeing off the scumme as it rises and very often shake them
and stir them up from the bottom takeing them off the fire sometimes
to scumme them clean and let them boyle a pretty while then put in
the other part of your Sugar and let them boyle very high to clear
them & when they be boyled enough just as you be going to take them
off fire take a lemon and cut it in the middle and take out the seeds
and squeeze out y^e juice into the cherries all over them then take
them off the fire and take a sheet of cap paper and lay all over the
cherries to take off y^e remaining scumme very clean then take out the
cherries leaving them in your sirrop to cleanse them from the scumme
then when the sirrop is also cleaned of scumme pour it to your cherries
in your pot and when they are throughly cold tie them up in your pot
sometimes opening & stiring them will keep them from candieing & they
will keep the better.