Part 2/8:
Two pounds of high-quality sugar
Six to eight pounds of cherries (preferably Amarena cherries)
The first step involves pounding the sugar and combining it with the fresh cherries, which should be squeezed to release their juice. This mixture is boiled until it reduces, followed by straining through a fine linen cloth—crafting a delightful jelly that Nostradamus claimed to be unparalleled in its beauty and taste.