Cherry Preserve
Ingredients
Directions
Make the preserve
Bring 1 gallon of water to a boil in a preserving kettle.
Add 10 lbs of pitted cherries and boil gently for 20 minutes.
Stir in 12 lbs of granulated sugar and boil rapidly for a few minutes.
Cool the mixture quickly in shallow pans.
Pack and store
Pack the preserve into Perfect Seal Jars.
Seal with rubbers and tops, adjusting the spring as needed.
Sterilize the jars in a boiler for 20 minutes.
Press down the spring and store the jars in a dark place.
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
- Pitted cherries
- Provide the fruit flavor and the bulk of the preserve.
- Granulated sugar
- Sweetens the preserve and helps it set and keep by binding water.
- Water
- Creates the initial cooking liquid that softens the cherries.
The step that matters
Stir in 12 lbs of granulated sugar and boil rapidly for a few minutes.. Sugar must dissolve fully and the mixture must reach a rapid boil to thicken and set the preserve. Too little boiling leaves it runny and less shelf-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 cherry preserve recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 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.