Preserved Cherries
Ingredients
Directions
Prepare
Stone the cherries and save the juice.
Place the stoned cherries in a large pan and sprinkle half the sugar over them.
Rest
Let them sit for 1-2 hours.
Cook and preserve
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
- Morello cherries
- Provide the fruit, tartness and most of the body of the finished preserve.
- Sugar
- Draws water out of the fruit and thickens the syrup, sweetening and preserving the cherries.
The step that matters
Skimming while the syrup boils. Foam that rises as the fruit cooks clouds the syrup and can spoil the clear appearance. Skimming removes it, and the syrup thickens as sugar concentration rises with boiling.
“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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