Cherry Preserves
Ingredients
Directions
Prepare the cherries
Wash the cherries.
Pick the cherries.
Stone the cherries, saving the juice.
Make the syrup
In a pot, boil the cherry juice and sugar to create a thick syrup.
Cook the cherries
Add half of the cherries to the syrup.
Stew the cherries in the syrup until nearly done.
Remove the cherries with a perforated spoon.
Place the cherries on dishes.
Add the remaining cherries to the syrup.
Stew the cherries for the same duration.
Remove the cherries from the syrup.
Place the cherries on dishes again.
Continue to boil the syrup gently.
Return the cherries to the syrup.
Boil for a short time.
Jar the preserves
Pour the mixture into a large bowl to cool.
Transfer the mixture to glass jars.
Cover the jars tightly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries
- Form the fruit body of the preserve, holding their shape while they stew in the syrup.
- Sugar
- Sweetens the preserve and, once boiled with the juice, thickens into a syrup that preserves the fruit.
The step that matters
Stewing the cherries in the syrup. Cooking the fruit gently in the syrup until nearly done lets it absorb sugar and keep its shape. Overcooking breaks the cherries down, while undercooking leaves them firm and less preserved.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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