Cherry Preserves
Pit the fruit. Weigh, and to 8 pounds of cherries add 7 pounds of granulated sugar. Drain the cherries a little while. Pour off the juice and add to the sugar. Allow it to boil, and skim. Put in the fruit. Let cook slowly but steadily. When the fruit looks a little clear take out with a skimmer. Boil the syrup a few minutes longer, and turn over the fruit. Put in stone jars and tie securely when cool.