Procedure

1. Take some sound, ripe, small cherries, stoned or not, as preferred; put them into a stone jar, cover it closely, and place this in a saucepan of boiling water, and let it simmer gently until the fruit is quite soft.
2. When the cherries are sufficiently tender, take them from the fire, skin and stone them, and add half a pound of finely sifted sugar to every pound of fruit.
3. Add a few of the kernels, blanched.
4. Put the mixture into a preserving-pan and boil it, gently stirring it all the time, until the fruit is so dry that it will not adhere to the finger when touched, and is quite clear.
5. Press it quickly into shallow jars which have been damped with brandy.
6. Cover closely, and keep in a dry place.
7. Time, two hours.

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