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Directions:
Take three and 1/2 pounds of large red cherries, stone them and cook for
fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to
the cherries; also 1/4 pound of seeded raisins and the juice and pulp of
three oranges. Cook until the mixture is as thick as marmalade.
The Most Popular Preserve Cookbooks
• The Jam Journal• American Cookery: Or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves• From Garden to Table: Pickling, Preserves, and Pralines• Classic Dishes Made Simple• Wildlife Harvest Game Cookbook: Favorite Recipes Of North America's Game Farm And Hunting Preserves• The Jamlady Cookbook• A psychoanalytic cookbook of proven recipes to season and preserve relationships• Very Berry: A Cornucopia of Recipes Using Berries, Berry Preserves, and Berry Condiments• Perfect Preserves• Preserves (Country Kitchen Cookbooks) |
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