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Cherry Jam

(Confectionary.) - (The Lady's Own Cookery Book)







Take twelve pounds of stoned cherries; boil and break them as they boil,

and, when you have boiled all the juice away, and can see the bottom of

the pan, put in three pounds of sugar finely beaten: stir it well in;

give the fruit two or three boils, and put it in pots or glasses, and

cover with brandy paper.











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