Stoned cherries boiled to jam with raspberry and redcurrant juice and sugar.
"Madam Plancy used to make this for Queen Elizabeth I" (Digby 1669).
Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)
MARMULATE OF CHERRIES WITH JUYCE OF RASPES AND CURRANTS
Mingle juyce of Raspes and red Currants with the stoned Cherries, and boil this mixture into Marmulate, with a quarter, or at most, a third part of Sugar. The juyces must be so much as to make Gelly of them to mingle handsomely with the Cherries, to appear among and between them.
Madam Plancy (who maketh this sweet-meat for the Queen) useth this proportion. Take three pounds of Cherries stoned; half a pound of clear juyce of raspes, and one pound of the juyce of red currants, and one pound of fine Sugar. Put them all together into the preserving pan; boil them with a quick fire, especially at the first, skimming them all the while, as any scum riseth. When you find them of a fit consistence, with a fine clear gelly, mingled with the Cherries, take the preserving pan from the fire, and braise the Cherries with the back of your preserving spoon; and when they are of a fit temper of coolness, pot them up. Peradventure, to keep all the year, there may be requisite a little more Sugar.
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