Recipe 'to make marmaled of cherries with werie little Sugar'.
In the 17th century, sugar was a luxury which few could afford. Instead of modern motivations of diet and weight loss, this cherry marmalade was low-sugar to save money.
From the 1680s onwards, sugar became more readily available and by the 19th century became a staple part of diets in Scotland.
This cherry maramalade recipe was on show in 'Lifting the lid', our exhibition on Scotland's food history, which ran at the National Library from 12 June to 8 November 2015.