AUNT SARAH'S "CHERRY MARMALADE"
Pitted, red sour cherries were weighed, put through food-chopper, and
to each pound of cherries and juice add 3/4 pound of granulated sugar.
Cook about 25 minutes until syrup is thick and fruit looks clear. Fill
marmalade pots, cover with parafine when cool, or use pint glass jars
and seal. One is sure of fruit keeping if placed in air-tight jars.