Kentish Pickled Cherries
1 kg (2 lb) dark red cherries, stoned (seeded)
2 cups (450 g) 1 lb sugar
3 cloves
1/2 teaspoon ground allspice
pinch of ground mace
pinch of ground cinnamon
pinch of grated nutmeg
1 1/4 cup (1/2 pint) 300 ml malt vinegar
Make alternate layers of cherries, sugar and spice in a pan.
1. Add the vinegar and bring to the boil. Simmer for 5 minutes.
2. Remove the cherries from the pan with a slotted spoon and pack into hot jars.
3. Boil the syrup until it starts to thicken, then strain it over the fruit.
4. Cover with a vinegar-proof top.
