Jam of whole cherries, with no additives or flavourings.
Original Receipt from 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807)
Cherry Jam. To twelve pounds of Kentish or Duke cherries, when ripe, weigh one pound of sugar, break the stones of part and branch them; then put them to the fruits and sugar, and boil all gently till the jam comes clear from the pan. Pour it into China plates to come up dry to table. Keep in boxes with white paper between.
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