This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
This recipe, from Mrs. J. Mummey, LaPas, Ind., is one she originated herself.
CHERRY-PINEAPPLE MARMALADE.
3 cups fresh pitted cherries
3 cups sugar
1 cup canned pineapple, cut in small pieces
Cook together until thick. Watch closely and stir often as it may burn when nearly done. Can at once in clean hot jars and seal immediately.