Preparation:
Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes.
Add sugar, stir well to dissolve. Boil for another 5 to 7 minutes. Remove from heat and let stand, covered, for 2 to 3 minutes.
Stir and skim if necessary. Pour into sterile jars and seal.
"The Forgotten Arts" |
