3lb/1.35 kg firm black cherries with their stalks on if possible
3lb/1.35 kg sugar
1 1/2 pints/750ml water
Trim the cherry stalks to 1 inch in length (2.5cm). Make up a syrup of sugar and water and add to the fruit. Simmer slowly until the cherries begin to look transparent, rather like glace cherries.
Drain the fruit from the syrup and spread it out on cake racks to dry. Leave overnight in a warm place. Next day spread them out on greaseproof paper and leave in an airing cupboard for another 24 hours. Pack into a plastic box layering them with waxed paper.
To serve as sweets dust them with icing sugar first or dip each into a little melted plain chocolate.
These would be lovely to bring out as a special treat at Christmas, so time to make them now as the cherries start to put in an appearance.