Name: Cherries
Ingredients: 2 pounds cherries (carnation and common light red varieties, with short stems); 2 pounds double refined sugar

Cherries

Ingredients

2 pounds cherries (carnation and common light red varieties, with short stems)
2 pounds double refined sugar

Directions

Select the finest cherries that are not too ripe.
Make a syrup by combining equal weights of cherries and sugar.
Preserve the cherries without stoning and keep the stems on.
Follow the directions for preserving carefully to ensure the stems remain intact and the cherries are transparent.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.