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Anne Bayne booke [of recipes] circa 1700
Page 43
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(43) To Jam Cherries Take your Cherries & stone them. & to 4 pound of Cherries you must take a pound of fine powder sugar. But you must squeeze out all the Juice of yr Cherries & put in the Juice of Currans & to every pint of the Juice of Currans you must put a pound of fine powder sugar & boile them very well. so put them in your pots or glassis. you must put your sugar & cherries & Juice of Currans altogether before you boile them & to 4 pound of Cherries you must put a pint of Curran Juice & 2 pound of sugar
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(43) To Jam Cherries Take your Cherries & stone them. & to 4 pound of Cherries you must take a pound of fine powder sugar. But you must squeeze out all the Juice of yr Cherries & put in the Juice of Currans & to every pint of the Juice of Currans you must put a pound of fine powder sugar & boile them very well. so put them in your pots or glassis. you must put your sugar & cherries & Juice of Currans altogether before you boile them & to 4 pound of Cherries you must put a pint of Curran Juice & 2 pound of sugar
Szathmary Culinary Manuscripts and Cookbooks
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