1918 Cherry Preserves Recipe
Courtesy of The New York Public Library
Cherry Preserves
Morella Cherries are the best, though any kind of sour cherry will answer. Put the fruit after stoning, into a stone jar. Set in a kettle of water, and cover the jar. Boil slowly for an hour or until the fruit is soft. Put a small quantity at a time in a jelly bag and allow it to drip.. To each pint of juice add one pound of sugar. Pour into a preserving kettle, boil the juice for twenty minutes, add the heated sugar and boil for five minutes. Pour into sterilized glasses and seal with melted Parowax.
Afro American, Jun 21, 1918