Preserved Cherries
Ingredients
Directions
Prepare
Weigh the cherries and stone them, saving the juice.
Place the stoned cherries in a large pan and sprinkle half the sugar over them.
Let them sit for 1-2 hours.
Cook
Transfer the cherries to a preserving kettle, add the remaining sugar, and boil while skimming until the fruit is clear and the syrup thickens.
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
- Morella cherries
- Provide the fruit, which softens and turns clear as it cooks in syrup.
- Loaf sugar
- Draws moisture out of the fruit and, once boiled, thickens the syrup and preserves the cherries.
The step that matters
Boiling while skimming until the fruit is clear and the syrup thickens. Sugar must dissolve and concentrate to a thick syrup for the cherries to keep. Too little boiling leaves a thin, short-lived syrup, while overcooking can toughen the fruit or make the sugar too dark. Skimming removes foam so the syrup stays clear.
“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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