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Easy
By Eliza Acton
Published 1845
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