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Marmalade of Cherries
Take 6 pounds of Cherries, Stone them into a Silver Bason, and cover them very close, put them over a quick Charcoale fire, and so let stew, for about Halfe an hour, till the Cherry be broken tender, Then put to them 2 pounds of Loafe Sugar, with a Quart of red Currats, and so let them boile up in a Quick fire as fast as you can, and in boiling Stirr In a Pound of Sugar by handfulls at Several times and when all the Sugar is in, let them boile till They come from the bottom of the bason and the Liquor Gelly, then Pott and paper them up._._._.
Jamm of Cherries
Take 4 Pounds of Cherries, and Stone 2 Pounds, Then Set on your preserving pan with a little Water to clarifie your Sugar and put in 2 Pounds of Loafe Sugar, and let it boile to be Candy high, then put In your Cherries, and mash them as they boile and let it Boile till it Spatters and is the thickness of Marmalade and comes from the pans Bottom without Sticking, Pott and paper it up._._._
To Preserve Apricoks Whole.
Take the largest and fairest Apricoks before they Are to ripe, without spots or Specks, and with a Scure Thrust out their stones and pare them very thin, Take their Weight in Double refin'd Sugar, and make a Sirrup, Scim it clean with white paper, put Them in and boile them up quick till they look clean, Then put them in a Gally pott and let the Sirrup have a boile or two and put to them, then let them lie for 2 Days, then boile them up again in the Sirrup, then Take them up and put them in your Glasses, and let Your Sirrup have a boile or two in the Gelly, which you must of the best Pippins, put your Gelly to your Apricoks and Set them in a warm Stove, till they are Gellied in your Glasses then paper them up...

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Marmalade of Cherries Take 6 pounds of Cherries, Stone them into a Silver Bason, and cover them very close, put them over a quick Charcoale fire, and so let stew, for about Halfe an hour, till the Cherry be broken tender, Then put to them 2 pounds of Loafe Sugar, with a Quart of red Currats, and so let them boile up in a Quick fire as fast as you can, and in boiling Stirr In a Pound of Sugar by handfulls at Several times and when all the Sugar is in, let them boile till They come from the bottom of the bason and the Liquor Gelly, then Pott and paper them up._._._. Jamm of Cherries Take 4 Pounds of Cherries, and Stone 2 Pounds, Then Set on your preserving pan with a little Water to clarifie your Sugar and put in 2 Pounds of Loafe Sugar, and let it boile to be Candy high, then put In your Cherries, and mash them as they boile and let it Boile till it Spatters and is the thickness of Marmalade and comes from the pans Bottom without Sticking, Pott and paper it up._._._ To Preserve Apricoks Whole. Take the largest and fairest Apricoks before they Are to ripe, without spots or Specks, and with a Scure Thrust out their stones and pare them very thin, Take their Weight in Double refin'd Sugar, and make a Sirrup, Scim it clean with white paper, put Them in and boile them up quick till they look clean, Then put them in a Gally pott and let the Sirrup have a boile or two and put to them, then let them lie for 2 Days, then boile them up again in the Sirrup, then Take them up and put them in your Glasses, and let Your Sirrup have a boile or two in the Gelly, which you must of the best Pippins, put your Gelly to your Apricoks and Set them in a warm Stove, till they are Gellied in your Glasses then paper them up...