Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Saa'eet Cherries
Ingredients
Directions
Prepare and fill
Blanch cherries with pits for 10 to 12 minutes at 200°F (93°C).
Fill jars with blanched cherries.
Cover cherries with 20 degree syrup.
Process
Exhaust jars and process quart jars for 45 minutes and gallon jars for 1 hour at 200°F (93°C).
For light skimmed cherries, process for 25 minutes at 212°F (100°C).
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Syrup + sugartop 6% of all pairsSmell alikestrongCooked together5,842 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet cherries
- Main fruit; its flesh softens during blanching and processing.
- 20 degree syrup (sugar syrup)
- Adds sweetness and moisture and helps the fruit hold its shape in the jar.
The step that matters
Exhaust jars before processing. Removing trapped air before sealing lets the jar form a proper vacuum seal and helps heat move evenly through the fruit and syrup during processing.
“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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