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PRESERVED CHERRIES

(Preserved Fruit) - (The International Jewish Cook Book)







The sour red cherries, or "Morellas," are the best for preserves. Never
use sweet ones for this purpose. Stone them, preserving every drop of
juice, then weigh the cherries, and for every pound take three-quarters
of a pound of sugar. Set the sugar and juice of the cherries on to boil,
also a handful of the cherry stones pounded and tied in a thin muslin
bag. Let this boil about fifteen minutes. Skim off the scum that rises.
Now put in the cherries, and boil until the syrup begins to thicken like
jelly. Remove from the fire, fill in pint jars, and when cold, cover
with brandied paper and screw on the cover tight.

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PRESERVED CHERRIES

Aunt Sarah's preserved cherries were fine, and this was her way of
preparing them: She used 1 pound of granulated sugar to 1 quart of
pitted cherries. She placed the pitted cherries on a large platter and
sprinkled the sugar over them. She allowed them to stand several hours
until the cherries and sugar formed a syrup on platter. She then put
cherries, sugar and juice all together in a preserving kettle, set on
range, and cooked 10 minutes. She then skimmed out the cherries and
boiled the syrup 10 minutes longer, then returned the cherries to
syrup. Let come to a boil. She then removed the kettle from the fire,
spread all on a platter and let it stand in the hot sun two successive
days, then put in glass air-tight jars or in tumblers and covered with
paraffin. A combination of cherries and strawberries preserved
together is fine, and, strange to say, the flavor of strawberries
predominates.
A fine flavored preserve is also made from a combination of cherries
and pineapple.









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