Stone the cherries, place them in a preserving pan (several pounded pits may be added), and bring to a boil twice. When the juice is released, use a spoon to ladle it into a napkin or bag attached to an overturned bench (skamejka). For 3 glasses of juice, add 3 glasses, or 1½ lbs, fine sugar. Bring to a boil 3 or 4 times, removing the scum. After the juice has cleared, strain it, etc.
Keep a little juice for the cherries that are left and recook the fruit, stirring until the pulp softens. Rub the cherries through a fine sieve into a preserving pan and cook over a low fire, stirring constantly until the purée thickens and pulls away from the sides of the pan. Sugar or honey may be added, according to preference and taste, using 1 lb or less of honey for 1 lb of purée. Transfer the purée from the pan to an earthenware jug and set it in the oven after baking bread. Remove from the oven, set in a cool place, and, after it has cooled, cover with paper and tie up.