When they are boiled
enough, take them off, and bruise them with the back of a spoon; and when
they are cold, put them up in pots.
You may do the same with Morello Cherries; which will have a quicker-tast,
and have a fine, pure, shining, dark colour.
Both sorts will keep well all the year.
MARMULATE OF CHERRIES WITH JUYCE OF RASPES AND CURRANTS
Mingle juyce of Raspes and red Currants with the stoned Cherries, and boil
this mixture into Marmulate, with a quarter, or at most, a third part of
Sugar. The juyces must be so much as to make Gelly of them to mingle
handsomely with the Cherries, to appear among and between them.
Madam Plancy (who maketh this sweet-meat for the Queen) useth this
proportion. Take three pounds of Cherries stoned; half a pound of clear
juyce of raspes, and one pound of the juyce of red currants, and one pound
of fine Sugar. Put them all together into the preserving pan; boil them
with a quick fire, especially at the first, skimming them all the while, as
any scum riseth. When you find them of a fit consistence, with a fine clear
gelly, mingled with the Cherries, take the preserving pan from the fire,
and braise the Cherries with the back of your preserving spoon; and when
they are of a fit temper of coolness, pot them up.
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