Put them up in glasses, and keep
them for use.
_To preserve Cherries_.
Take two pounds of cherries, one pound and a half of sugar, half a
pint of fair water, melt some sugar in it; when it is melted, put in
your other sugar and your cherries; then boil them softly, till all
the sugar be melted; then boil them fast, and skim them; take them off
two or three times and shake them, and put them on again, and let them
boil fast; and when they are of a good colour, and the sirrup will
stand, they are boiled enough.
_To preserve Raspberries_.
Chuse raspberries that are not too ripe, and take the weight of them
in sugar, wet your sugar with a little water, and put in your berries,
and let them boil softly; take heed of breaking them; when they are
clear, take them up, and boil the sirrup till it be thick enough, then
put them in again; and when they are cold, put them up in glasses.
_To preserve Currants_.
Take the weight of the currants in sugar, pick out the seeds; take to
a pound of sugar, half a pint of water, let it melt; then put in your
currants and let them do very leisurely, skim them, and take them up,
let the sirrup boil; then put them on again; and when they are clear,
and the sirrup thick enough, take them off; and when they are cold,
put them up in glasses.
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