Cherry Sweetmeats
Ingredients
Directions
Prepare the cherries
Stone the cherries and layer them with sugar in a porcelain kettle.
Heat slowly until the juice is drawn out, or let it sit in a cool place for several hours or overnight.
Cook and can
Once tender, strain the cherries from the syrup.
Place the cherries in cans on a board in boiling water.
Boil the syrup until thick, then fill the cans and secure the covers.
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
- Provide the main fruit body and flavor of the sweetmeats.
- Sugar
- Draws out juice and sweetens, and thickens the syrup as it boils down.
The step that matters
Boil the syrup until thick. Sugar concentration must be high enough to thicken the syrup and help preserve the cherries. Undercooked syrup leaves the sweetmeats thin and less stable in storage.
“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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