Preserved Cherries
Ingredients
Directions
Stew the cherries in their own juice for 30 minutes.
Add the sugar and stew slowly for 20 minutes, or until the fruit is clear.
Transfer the mixture into air-tight cans.
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 fruit, which softens and turns clear as it stews with sugar.
- Granulated sugar
- Sweetens the fruit and helps preserve it by drawing out moisture and binding water.
The step that matters
Stewing the sugar in slowly. Adding sugar and stewing slowly lets the fruit cook evenly and absorb syrup without breaking apart. Sugar at high heat can toughen or scorch the fruit, and the mixture must be fully sealed while still hot to keep it stable.
“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.
More preserved cherries recipes
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.