Jam of Kentish or Flemish Cherries

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • Stoned Kentish or Flemish cherries, 6 lbs.:
  • without sugar, 1 hour or rather more. Sugar roughly powdered, 3


This is a very agreeable preserve when it is made as we shall direct; but if long boiled with a large proportion of sugar, as it frequently is, both the bright colour and the pleasant flavour of the cherries will be destroyed.

Stone, and then weigh the fruit; heat it rather slowly that the juice may be well drawn out before it begins to boil, and stew the cherries until they are tolerab